I am not vegetarian and I cook meat almost everyday as my husband loves meat. But I often prefer plant-based food. Today I cooked this ‘Simmered Daikon & Abura-age’ for myself. I ate it with freshly cooked rice, ‘Sunomono’ (vinegared vegetables) and miso soup. This kind of Japanese style meal is becoming more comforting for me.
1 medium size Daikon *400 to 500g
Water *enough to cover Daikon pieces
1 teaspoon Dashi Powder
1 tablespoon Sake (Rice Wine)
2 tablespoons Sugar
2 tablespoons Soy Sauce
3 sheets ‘Abura-age’ (Fried This Tofu)
- Remove skin of Daikon and cut in half or quarters in lengthways. Slice into about 1cm thin pieces. Cut each Abura-age (Fried This Tofu) 2cm in width.
- Place Daikon in a large saucepan, add Water just enough to cover, and add Dashi Powder. You can use your home-made dashi stock for this.
- Add Sake (Rice Wine) and Sugar, place ‘Abura-age’ pieces on top, and bring to the boil. Reduce the heat to medium low, cover with lid, and cook for 15 minutes or until Daikon is cooked.
- Remove the lid, add Soy Sauce, and cook over medium heat, occasionally tossing, for 10 minutes or until the sauce thickens.