Japan
Yamaguchi Kencho — Daikon and Tofu
Yamaguchi Kencho — Daikon and Tofu, adapted from the MAFF regional recipe for Yamaguchi. Ingredient amounts and cooking instructions are provided below.
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Method
2 clear steps
- 1
Drain the tofu under a light weight. Peel the daikon and carrot and cut into thin quarter-rounds.
- 2
Heat the oil in a saucepan, crumble in the tofu and stir-fry until some moisture evaporates. Add the vegetables and stir until coated in oil. Add the soy sauce and sake and cook for about 10 minutes, until the daikon is tender and flavored; watch the liquid so it does not burn.
