Easiest Way to Prepare Speedy Kenchin Simmered Daikon Radish and Firm Tofu

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Favorite Kenchin Simmered Daikon Radish and Firm Tofu. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Kenchin Simmered Daikon Radish and Firm Tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kenchin Simmered Daikon Radish and Firm Tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kenchin Simmered Daikon Radish and Firm Tofu is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Kenchin Simmered Daikon Radish and Firm Tofu using 6 ingredients and 12 steps. Here is how you cook that.

Just after I got married, my husband said, "I really feel like eating kenchin! Can you make it?" I didn't know what he was talking about. Did he mean "kenchin soup"? So I asked my mother-in-law to tell me the recipe It's the kind of dish you usually just throw together, so today was the first time I actually measured the ingredients! It's now a standard recipe in our household! Be sure to cover it with a lid when simmering, since there's no water added. Adjust the cooking time to the size of the daikon radish. It's a good way to use up a lot of daikon. Recipe by cho

Ingredients and spices that need to be Get to make Kenchin Simmered Daikon Radish and Firm Tofu:

1. 1/2 Daikon radish
2. 1 block Firm tofu
3. 30 shakes Umami seasoning
4. 2 1/2 tbsp Usukuchi soy sauce
5. 1/2 tbsp Mirin
6. 2 tbsp Vegetable oil

Instructions to make to make Kenchin Simmered Daikon Radish and Firm Tofu

1. Open the package of tofu, drain the water inside and keep draining it until it's time to use it. Drain any water that collects on it again before using it.
2. Cut the daikon radish into chunks. My mother-in-law cuts it on the diagonal, using a knife to slice and drop the daikon directly into the pot in Step 7.
3. Heat a pot and add the vegetable oil. The tofu will splatter when you put it in, so lay the tofu on the lid of the pot and quickly turn it over into the pot. Leave the lid on and brown the tofu.
4. When it stops spitting, take the lid off, turn over the tofu and brown the other side. Don't worry if it has dark brown bits on it.
5. When it's browned on both sides, break the tofu up and stir-fry it. The tofu will stick together and form lumps as it heats.
6. Stir-fry the tofu until it's crumbly, then move it to the side of the pot.
7. Add in the daikon radish to the other side.
8. Spoon the tofu on top of the daikon and add the usukuchi soy sauce. Cover and cook over medium heat. Liquid will come out of the tofu and daikon, so you don't need to add water.
9. When it comes to a boil, stir it all up, cover with a lid again, and simmer over medium-low heat for 10-15 minutes, being careful not to let it burn.
10. When the radish is cooked, add the mirin, replace the lid and simmer for 10-15 minutes.
11. How much liquid there is depends on the daikon radish, but this shows just how much liquid came out.
12. Ready to serve.

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So that is going to wrap it up for this exceptional food Recipe of Ultimate Kenchin Simmered Daikon Radish and Firm Tofu. Thanks so 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 save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!