This tuna and daikon radish dish simmers quickly, allowing the flavors to meld in no time. It's bursting with umami yet refreshingly delicious, making it the perfect easy recipe when you need just one more dish.
Ingredients
Main Ingredients (2 servings)
- Daikon Radish 1/4 (approx. 250g)
- Canned Tuna 1 small can
- Dried Bonito Flakes 1 small packet (3-4g)
- Chopped Green Onions (to garnish)
Seasonings
- Water 200ml
- [A] Soy Sauce 1.5 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sugar 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- Ichimi Togarashi (Japanese Chili Powder) (to taste)
Steps
- Peel 1/4 daikon radish (approx. 250g). (Tip: Peeling helps the flavors penetrate quickly.)
- Cut the peeled daikon radish in half, then into 2-3mm thick, half-moon slices. (Tip: Slice slightly thicker to retain texture.)
- Place the sliced daikon radish into a pot.
- Add 200ml water to the pot.
- Add 1.5 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 1 tbsp sugar, and 1 tbsp cooking sake (rice wine) to the pot.
- Add 1 small can of canned tuna, including the liquid, to the pot.
- Add 1 small packet of dried bonito flakes (3-4g) to the pot.
- Lightly mix all the ingredients and bring to a boil over high heat.
- Once boiling, reduce heat to low and simmer until the daikon radish has absorbed the flavors and the liquid has reduced.
- Transfer the simmered tuna and daikon radish to a serving dish. (Tip: Garnish with chopped green onions and ichimi togarashi for an extra kick of flavor.)
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