Easy Simmered Turnips, Abura-age, and Chikuwa. Here is how you cook it. I show you how to prep and cook Kiriboshi Daikon, which is dried daikon. I learn this recipe from Shojin ryori cooking.
Great recipe for Simmered Abura-age and Chicken Roll. I came up with this from my recycling recipe! Once I rolled leftover niku-jaga (simmered meat and potatoes) in abura-age, and it was delicious. You can have Easy Simmered Turnips, Abura-age, and Chikuwa using 10 ingredients and 2 steps. Here is how you cook it.
Ingredients of Easy Simmered Turnips, Abura-age, and Chikuwa
- Prepare 2 of Turnips.
- You need 2 of Chikuwa.
- Prepare 1 of Abura-age.
- You need 1 of Hanpen.
- You need of Feel free to add your own choice of ingredients..
- It’s 400 ml of Water.
- It’s 2 tbsp of ●Sake.
- It’s 2 tbsp of ●Mirin.
- You need 2 tbsp of ●Soy sauce.
- It’s 4 grams of ●Dashi stock granules.
This time I used ground chicken instead to make this dish. Abura-age is sometimes translated into fried tofu in English. To be accurate it's thin deep-fried. By adding abura-age in simmered dishes, it makes the dish very filling even without any meat.
Easy Simmered Turnips, Abura-age, and Chikuwa instructions
- Peel the turnips, and cut into wedges. Cut the chikuwa, abura-age, and hanpen into bite-sized pieces..
- Combine the water and ingredients marked ● in a pot and bring to a boil. Once it reaches a boil, simmer over medium heat for 10 minutes until done..
Set aside and allow to cool in the soup. My recipes are all very easy home cooking style. Here is how you achieve it. Simmered Abura-age (Deep-Fried Tofu) for Inari Sushi instructions. Roll the abura-age with a rolling pin to make them easier to open.
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