Simmered Daikon and Atsuage in Consomme Broth

Name: Simmered Daikon and Atsuage in Consomme Broth
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 slices silken atsuage; 4 slices daikon radish; 400 ml water; 2 packets powdered consomme stock granules; 1 dash salt and pepper; 1 dash coarsely ground black pepper

This simple Japanese-style simmered dish pairs tender daikon radish with silky atsuage in a light, savory consomme broth. It is comforting, budget-friendly, and easy enough for a weeknight side or light main.

Servings4 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

silken atsuage
2 slices
daikon radish
4 slices
water
400 ml
powdered consomme stock granules
2 packets
salt and pepper
1 dash
coarsely ground black pepper
1 dash

Step-by-Step Instructions

Peel the daikon and cut it into 2 to 3 cm thick rounds. Quarter each round, then lightly trim the sharp corners if desired for a smoother shape and more even cooking.

Cut the atsuage into pieces about the same size as the daikon so everything cooks evenly.

Add the daikon and 400 ml water to a saucepan. Bring to a boil over medium heat, then lower to a gentle simmer and cook for 10 to 15 minutes, until the daikon starts to soften.

Add the atsuage and consomme granules. Season lightly with salt and pepper, then continue simmering for 5 to 10 minutes, or until the daikon is fully tender and the broth is flavorful.