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Simmered Kiriboshi Daikon, Tuna, Carrot, And Aburaage Recipe

Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage Recipe
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Serving : 4
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Prepare the ingredients before making Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage in your home. Then, follow these steps below to serve Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage for your family or friends.

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

  • 40 grams Kiriboshi daikon - dried shredded daikon radish
  • 1 can Canned tuna
  • 1/2 Carrot
  • 2 slice Aburaage
  • 300 ml Water
  • 2 tbsp Soy sauce
  • 2 tbsp Sugar

How to Make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage in your home by yourself.

    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.
  • Step 2
  • Shred the carrot into 3 cm lengths. Immerse the aburaage in boiling water and julienne.
  • Step 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.
  • Step 4
  • Turn off the heat when the kiriboshi daikon becomes soft. Serve on a plate and you're done.
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