Practical Method to Preparing Delicious Easy Simmered Atsuage with Grated Daikon Radish

Easy Simmered Atsuage with Grated Daikon Radish is the first thing that appears to many people’s thought when it comes to a delightul meal. Today, we will provide you procedures on serving a comforting Easy Simmered Atsuage with Grated Daikon Radish.

Easy Simmered Atsuage with Grated Daikon Radish

We hope you got benefit from reading it, now let’s go back to easy simmered atsuage with grated daikon radish recipe. You can have easy simmered atsuage with grated daikon radish using 8 ingredients and 5 steps. Here is how you achieve it.

First of all, here are the ingridients that you should prepare to make Easy Simmered Atsuage with Grated Daikon Radish:

  1. Get 1 of packet Atsuage.
  2. Provide 2 cm of Daikon radish.
  3. Get 1 of Scallions (finely chopped).
  4. Get 150 ml of Water.
  5. Provide 1 tsp of Granulated dashi stock.
  6. Use 1 tbsp of ☆ Mirin.
  7. Get 1 tbsp of ☆ Soy sauce.
  8. Use 1 of Katakuriko slurry.

After preparing the ingridients, now we are ready to make our delightful Easy Simmered Atsuage with Grated Daikon Radish:

  1. Put the water and dashi stock in a saucepan and bring to the boil..
  2. Add the ingredients marked ☆ and the atsuage. Put the lid on and let it simmer for about 3 minutes..
  3. Turn off the heat and add the grated daikon radish..
  4. Turn the heat on again, turn the atsuage over, and let it simmer for 2 minutes. Add the katakuriko slurry in small batches, and allow the sauce to thicken..
  5. Transfer to serving bowls, and top with the chopped scallions to finish..

Sometimes I add enoki mushrooms or ginger, etc. I used atsuage that was pre-cut into four pieces. Simmered Kiriboshi Daikon, like many recipes on Just One Cookbook, are commonly cooked dishes in Japanese homes. They might not be the stars on Basically, Japanese daikon radish is shredded into thin strips and dried in the sun. You can purchase a packaged kiriboshi daikon in dried food sections.

Recipe : Easy Simmered Atsuage with Grated Daikon Radish

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