Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, simmered daikon radish, carrot, shiitake mushrooms and aburaage. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage is something which I’ve loved my whole life.

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

The ingredients needed to make Simmered Daikon Radish, Carrot, Shiitake Mushrooms and Aburaage:

1. Get 150 grams Daikon radish
2. Take 1/2 Carrot
3. Prepare 3 large Dried shiitake mushrooms
4. Prepare 1 Aburaage
5. Make ready 2 tbsp ●Soy sauce
6. Prepare 1 tbsp ●Sugar
7. Prepare 1 tbsp ●Mirin
8. Make ready 1 tsp ●Dashi stock granules
9. Make ready 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.

Steps 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 for this exceptional food simmered daikon radish, carrot, shiitake mushrooms and aburaage recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!