Simmered Tofu with Vegetables

Name: Simmered Tofu with Vegetables
Yield: Serves four
Cuisine: Japanese
Ingredients: 450 g/1 lb daikon; 750 ml/1¼ pints/3 cups second dashi stock, or the same amount of water and 7.5 ml/1½ tsp dashi-no-moto; 300 g/11 oz baby potatoes, unpeeled; 45 ml/3 tbsp sake; 15 ml/1 tbsp mirin; 30 ml/2 tbsp caster (superfine) sugar; 75 ml/5 tbsp shoyu; 2 atsu-age, about 200 g/7 oz each; 115 g/4 oz/¾ cup green beans, trimmed and cut in half 5 ml/1 tsp rice (any except for fragrant Thai rice or white basmati); 115 g/4 oz carrot, peeled and cut into 1cm/½in thick slices; 4 dried shiitake mushrooms

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

A typical Japanese dinner at home consists of a soup, three different dishes and a bowl of rice. One of the three dishes is always a simmered one like this.

Ingredients

4 dried shiitake mushrooms
450 g/1 lb daikon

Asia
Japan
Fish course
Supper
Dinner
Pescatarian

Method

Soak the dried shiitake in 250ml/8fl oz/1 cup water for 2 hours. Drain and discard the liquid. Remove and discard the stalks.
Peel the daikon and slice into 1cm/½in discs. Shave the edge of the daikon discs to ensure they are evenly cooked. Plunge into cold water.