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Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage
Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage

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We hope you got insight from reading it, now let’s go back to simmered daikon radish, carrot, shiitake mushrooms and aburaage recipe. To make simmered daikon radish, carrot, shiitake mushrooms and aburaage you need 9 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage:
  1. Get 150 grams Daikon radish
  2. Take 1/2 Carrot
  3. You need 3 large Dried shiitake mushrooms
  4. Get 1 Aburaage
  5. Prepare 2 tbsp ●Soy sauce
  6. Take 1 tbsp ●Sugar
  7. Prepare 1 tbsp ●Mirin
  8. Prepare 1 tsp ●Dashi stock granules
  9. Prepare 250 ml Water (including the soaking liquid from the shiitake mushrooms)
Instructions to make Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage:
  1. Soak the dried shiitake mushrooms for at least 20 minutes in water to rehydrate.
  2. Cut the aburaage in half, and then cut into half again diagonally to make triangles. Pour boiling water over them to remove the excess oil.
  3. Cut the daikon radish into quarters lengthwise and then slice 1 cm thick. Cut the carrot roughly.
  4. Wrap the daikon radish and carrot pieces together in a piece of plastic wrap. Microwave for 5 minutes at 500 W.
  5. Cut the stem ends off the rehydrated shiitake mushrooms, and cut the caps in half.
  6. Put the soaking liquid and water (250 ml combined) in a pan and heat. When it comes to a boil, put in the daikon radish, carrot, shiitake mushrooms, aburaage and the ● ingredients. Simmer over medium heat.
  7. When the cooking liquid has reduced to about 1/4, turn off the heat, transfer to a bowl and serve.

All Reviews for Pickled Daikon Radish and Carrot. This boiled daikon radish dish is a surprisingly tasty side that requires no oil nor a wok. It's pure daikon flavor without being bland at all! Since I always have a daikon radish in the fridge, it's my go-to side dish in the wintertime. I've been cooking since I could peel a carrot and think about food pretty much all the time.

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