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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, simmered daikon radish, carrot, shiitake mushrooms and aburaage. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage is something that I’ve loved my whole life.

Made from dried shiitake mushrooms, Simmered Shiitake Mushrooms is a traditional make-ahead dish cooked in a sweet soy sauce. It is good to choose a main dish with different flavour from Simmered Shiitake Mushrooms. Furofuki Daikon is a simple yet delicious way to enjoy the Japanese Daikon Radish.

To get started with this recipe, we must first prepare a few ingredients. You can have simmered daikon radish, carrot, shiitake mushrooms and aburaage using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage:
  1. Prepare 150 grams Daikon radish
  2. Get 1/2 Carrot
  3. Make ready 3 large Dried shiitake mushrooms
  4. Take 1 Aburaage
  5. Get 2 tbsp ●Soy sauce
  6. Prepare 1 tbsp ●Sugar
  7. Make ready 1 tbsp ●Mirin
  8. Take 1 tsp ●Dashi stock granules
  9. Prepare 250 ml Water (including the soaking liquid from the shiitake mushrooms)

Note: Mirin is a sweet Japanese rice wine that can be found in most supermarkets or Asian grocers. If unavailable, substitute an extra quarter cup of. Ingredients for Japanese simmered shiitake mushrooms: shiitake mushrooms, dashi (Japanese stock), soy sauce, mirin, and sugar. Japanese simmered shiitake mushrooms is a great dish to learn.

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.

These mushrooms are often used when making maki sushi (sushi rolls), or chirashi sushi (scattered. There's nothing quite like eating simmered daikon radish. It's soft and juicy and carries with it all the flavor you could ever want. Today, we're pairing that little magic root with yellowtail and simmering them together. I've been cooking since I could peel a carrot and think about food pretty much all the time.

So that’s going to wrap it up with this exceptional food simmered daikon radish, carrot, shiitake mushrooms and aburaage recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!