Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, macrobiotic: simmered dried daikon radish and koya tofu. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Easy Simmered Turnips Abura-age and Chikuwa. Simple Cod and Manila Clams Steamed in Wine. MUSO Koya Tofu getrocknet Zutaten: SOJAbohnen, Nigari (Kalziumchlorverbindung), Backpulver (Natriumbikarbonat), Palmöl, SOJAlecitin, Magnesiumkarbonat Staffelpreis: bei Bestellung von min. See recipes for Simmered Daikon Radish & Squid, Ikayaki too.

Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have macrobiotic: simmered dried daikon radish and koya tofu using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu:

1. Get 50 grams Kiriboshi daikon
2. Prepare 2 blocks Koya dofu
3. Make ready 5 cm Kombu (thin type)
4. Get 1 1/2 tbsp Soy sauce
5. Take 1 tsp Vegetable oil (or sesame oil)

I liked to buy a lot of them and make a pot full of simmered vegetables. Christina Pirello, host of Christina Cooks, prepares Dried Daikon, Kombu and Shitake. Eat this dish once or twice a month and you’ll be on your way to. Crisp Daikon Radish and Chrysanthemum Salad with Thin Deep-fried Tofu.

Steps to make Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu:

1. Rinse the kiriboshi daikon briskly, but don’t soak in water. Cut it up roughly. Cut the kombu thinly using kitchen scissors.
2. Soak the koya tofu in 70°C or so hot water for 30 minutes to rehydrate. Cut into 5 pieces lengthwise, and then slice thinly.
3. Heat a thick bottom pot. Add the vegetable oil and 1 pinch of salt, and stir fry the kiriboshi daikon. When the kiriboshi daikon is coated with oil, add just enough water to submerge. Add the thinly cut kombu as well. Bring to a boil.
4. When it comes to a boil, add the soy sauce and koya dofu. Simmer until there’s no moisture left in the pan. Keep the pot covered with a lid until there’s just a little moisture left.
5. Take the lid off once there’s just a little moisture left in the pan. Be careful not to let it burn. Don’t boil off all the moisture, or else the dish will become dried out.
6. Ready to serve and ENJOY!

Eat this dish once or twice a month and you’ll be on your way to. Crisp Daikon Radish and Chrysanthemum Salad with Thin Deep-fried Tofu. Then pick the chrysanthemum leaves and perk them up in ice water. Place in a colander and dry well. Daikon radish, Raphanus sativus var. longipinnatus.

So that’s going to wrap it up with this exceptional food macrobiotic: simmered dried daikon radish and koya tofu recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!