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1
Open the package of tofu, drain the water inside and keep draining it until it's time to use it.
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2
Drain any water that collects on it again before using it.
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3
Cut the daikon radish into chunks.
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4
My mother-in-law cuts it on the diagonal, using a knife to slice and drop the daikon directly into the pot in Step 7.
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5
Heat a pot and add the vegetable oil.
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6
The tofu will splatter when you put it in, so lay the tofu on the lid of the pot and quickly turn it over into the pot.
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7
Leave the lid on and brown the tofu.
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8
When it stops spitting, take the lid off, turn over the tofu and brown the other side.
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9
Don't worry if it has dark brown bits on it.
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10
When it's browned on both sides, break the tofu up and stir-fry it.
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11
The tofu will stick together and form lumps as it heats.
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12
Stir-fry the tofu until it's crumbly, then move it to the side of the pot.
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13
Add in the daikon radish to the other side.
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14
Spoon the tofu on top of the daikon and add the usukuchi soy sauce.
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15
Cover and cook over medium heat.
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16
Liquid will come out of the tofu and daikon, so you don't need to add water.
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17
When it comes to a boil, stir it all up, cover with a lid again, and simmer over medium-low heat for 10-15 minutes, being careful not to let it burn.
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18
When the radish is cooked, add the mirin, replace the lid and simmer for 10-15 minutes.
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19
How much liquid there is depends on the daikon radish, but this shows just how much liquid came out.
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20
Ready to serve.
