Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

1. 1

   Soak the kiriboshi daikon in water for about 10 minutes, and squeeze the water out.

2. 2

   Cut into bite-sized lengths.

3. 3

   Drain the water from the canned tuna.

4. 4

   Shred the carrot into 3 cm lengths.

5. 5

   Immerse the aburaage in boiling water and julienne.

6. 6

   Add the water, soy sauce, and sugar into a pot, and turn on the heat.

7. 7

   When the mixture starts to boil, add the tuna, kiriboshi daikon, carrot, and aburaage from Step 1 and Step 2 and simmer.

8. 8

   Turn off the heat when the kiriboshi daikon becomes soft.

9. 9

   Serve on a plate and you're done.

* Per serving · 4 servings · Values may vary.

No additional tips available.