Recipe: Perfect Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage.

You can have Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

1. It's 40 grams of Kiriboshi daikon - dried shredded daikon radish.
2. It's 1 can of Canned tuna.
3. You need 1/2 of Carrot.
4. Prepare 2 slice of Aburaage.
5. Prepare 300 ml of Water.
6. You need 2 tbsp of Soy sauce.
7. You need 2 tbsp of Sugar.

Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage step by step

1. Soak the kiriboshi daikon in water for about 10 minutes, and squeeze the water out. Cut into bite-sized lengths. Drain the water from the canned tuna..
2. Shred the carrot into 3 cm lengths. Immerse the aburaage in boiling water and julienne..
3. Add the water, soy sauce, and sugar into a pot, and turn on the heat. When the mixture starts to boil, add the tuna, kiriboshi daikon, carrot, and aburaage from Step 1 and Step 2 and simmer..
4. Turn off the heat when the kiriboshi daikon becomes soft. Serve on a plate and you're done..