[Simmered Daikon Radish and Thick Fried Tofu] Easy and effortless using the residual heat of the pot♪

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1. Put A into an earthenware pot (or a thick-bottomed pot), then add the daikon radish and thick fried tofu.

2. Cover and place over heat. Once it boils, turn the heat down and simmer for 5 minutes, then turn off the heat and let it sit for at least 30 minutes.

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<Check out the cooking method in the video!>

I'm the same way myself,
but I feel like I'm living every day as if I'm being chased by something,
and there are times when I think I'm deeply exhausted.

At times like that,
stamina-boosting dishes
or quick and easy dishes are fine, but

I think it's nice to have something like a comforting simmered dish
on the dining table.

So,
Simmered Daikon Radish and Thick Fried Tofu!!

"Takitan" means "something simmered."
In the Kansai region, we call simmering "taku" (to cook/boil).

When you think of simmering daikon radish,
you might imagine simmering it over low heat for a long time,
but this is the Okuzono style.
The time spent over heat is only 5 minutes.
After that, you just leave it alone and it will turn out delicious!!

You might wonder,
will the daikon radish actually cookif I turn off the heat and leave it alone?

But it will!!
It's okay!!

Even if you turn off the heat,
the temperature of the cooking liquid doesn't drop immediately,
and the hot pot doesn't cool down right away either.

In other words, even after you turn off the heat,
a high temperature is maintained for quite a long time.

Since a high temperature is maintained,
that cooks the daikon radish and makes it tender.

Moreover, flavors soak in as things cool down, so
in the process of turning off the heat and the temperature gradually dropping,
the flavors soak deep into the ingredients.

It's all good things.

I call this residual heat cooking.
Because I'm cooking by utilizing the residual heat after turning off the flame,
it's residual heat cooking.

Once you learn this method,
simmering daikon radish becomes truly easy!!

It's like, 'Maybe I'll simmer some daikon,'
and you can just whip it up, really.

When I was busy with work or raising children,
I often prepared it in the morning
to have for dinner
later on.

Just leave it alone,
and reheat it in the evening.

Not only is it super easy,
but just knowing that I have that ready for today
gave me peace of mind.

Residual heat cooking lets you make simmered dishes with ease.
Please, by all means, add it to your repertoire.

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<Serving Ideas>

Easy Oden

Kenchin Udon

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■ [Please make simmered dishes especially when you're feeling tired. A happiness that soaks into your heart and body]

■ [You can make delicious simmered dishes by turning off the heat and leaving them alone]

■ This is how residual heat cooking was born

■ Return to the table of contents to see other recipes