Kencho Simmered Tofu and Daikon

Name: Kencho Simmered Tofu and Daikon
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: firm tofu 200 g; daikon radish 400 g; carrot 40 g; cooking oil 2 tsp; soy sauce 2 tbsp; sake 2 tbsp

Quick answer

Total time: 43 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

The tofu is broken up by hand into rough chunks, and they stay chunky among the daikon and carrot as everything cooks down in soy sauce and sake.

In Yamaguchi it has long been made in a big pot and reheated over several meals, and it still shows up in school lunches.

Ingredients

servings

IngredientAmount

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Instructions

4 steps

1

Set 200g firm tofu in a colander, weigh it down lightly with a plate, and drain for 20 minutes.

Blot the surface dry, then crumble by hand into irregular pieces about 2cm wide.
2

Peel 400g daikon and 40g carrot.

Cut the daikon into 5mm quarter rounds and the carrot into 2 to 3mm quarter rounds so they become tender at about the same time.
3

Heat 2 teaspoons cooking oil in a pot over medium heat for 30 seconds, then add the crumbled tofu.

Stir in broad strokes for 3 to 4 minutes, until tofu liquid no longer pools on the bottom.
4

Add the daikon and carrot and stir-fry for 2 minutes to coat them evenly with oil.

Pour in 2 tablespoons soy sauce and 2 tablespoons sake, cover, and simmer over medium-low heat for about 10 minutes. Turn once midway; stop when the daikon is translucent and soy-colored and almost no liquid remains.