Rich in calcium, dried daikon, or Japanese radish, is simmered with carrots and dried tofu for a traditional, healthy side.
- Nutrition facts are for one serving.
- Time to rehydrate dried shiitake mushrooms is not included in the cooking time.
Rinse the dried daikon radish, then reconstitute in warm water (for about ten minutes). Cut into bite-size pieces.
Dip the deep-fried tofu in hot water, then cut into bite-size pieces.
Cut the carrots into thick sticks.
Place all of the ingredients into a pot and bring to a boil. Once it has boiled, turn the heat to low and simmer until the ingredients soften.
Place the dried daikon radish strips into a bowl, add enough water to cover each strip. Rub together to wash until all bubbles are released. After removing excess water, soak in enough water to cover all strips for about 20 minutes to rehydrate. Rehydrating time will vary depending on the thickness and condition of the dried daikon radish strips.
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.
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