Easy Simmered Atsuage with Grated Daikon Radish

1. 1

   Put the water and dashi stock in a saucepan and bring to the boil.

2. 2

   Add the ingredients marked and the atsuage.

3. 3

   Put the lid on and let it simmer for about 3 minutes.

4. 4

   Turn off the heat and add the grated daikon radish.

5. 5

   Turn the heat on again, turn the atsuage over, and let it simmer for 2 minutes.

6. 6

   Add the katakuriko slurry in small batches, and allow the sauce to thicken.

7. 7

   Transfer to serving bowls, and top with the chopped scallions to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.