Daikon and canned tuna simmered in soy sauce is a perfect match for rice, with the umami of tuna and the gentle flavor of soy sauce. It's an easy yet addictive dish that will have you reaching for more rice. With Ryuji's expert tips, you can enjoy this exquisite simmered dish at home, which will change your perception of daikon cuisine.
Ingredients
Main Ingredients (2 servings)
- Daikon radish 250g
- Canned tuna 1 can
Seasonings
- Water 140cc
- Bonito powder 2g
- MSG(Ajinomoto) (MSG) 4 dashes
- Soy sauce 1.5 tbsp
- Mirin (Sweet Rice Wine) 1 tbsp
Steps
- Slice the daikon radish 250g thinly. 【Expert Tip!】 For simmered dishes, you can enjoy the flavor by keeping the skin on.
- Add the sliced daikon radish, 1 can of tuna (including all the oil), and water 140cc to a pot.
- Add bonito powder 2g, MSG(Ajinomoto) (MSG) 4 dashes, soy sauce 1.5 tbsp, and Mirin (Sweet Rice Wine) 1 tbsp, then mix gently. 【Expert Tip!】 If you don't have bonito powder, you can substitute by heating katsuobushi (bonito flakes) in a microwave for 20-30 seconds and then crumbling them. The inosinic acid from canned tuna and glutamic acid from MSG(Ajinomoto) (MSG) create a synergistic effect.
- Place the pot over medium heat, and once it comes to a gentle boil, cover with a lid and simmer for 15 minutes. 【Expert Tip!】 Slicing the daikon thinly allows it to cook thoroughly in a short amount of time. A drop lid is used when you want to reduce moisture, but for this recipe, a regular lid is better to seal in the umami.
- Once simmered, plate the dish and generously pour the remaining sauce from the pot over it to complete.
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