Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu.
You can cook Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu using 5 ingredients and 5 steps. Here is how you cook it.
Ingredients of Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu
- It's 50 grams of Kiriboshi daikon.
- Prepare 2 of blocks Koya dofu.
- You need 5 of cm Kombu (thin type).
- It's 1 1/2 tbsp of Soy sauce.
- Prepare 1 tsp of Vegetable oil (or sesame oil).
Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu instructions
- Rinse the kiriboshi daikon briskly, but don't soak in water. Cut it up roughly. Cut the kombu thinly using kitchen scissors..
- 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..
- 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..
- 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..
- 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..
