Simmered Kiriboshi Daikon, Tuna, Carrot, and Aburaage

• 40 grams Kiriboshi daikon - dried shredded daikon radish
• 1 can Canned tuna
• 1/2 Carrot
• 2 slice Aburaage
• 300 ml Water
• 2 tbsp Soy sauce
• 2 tbsp Sugar

1. Soak the kiriboshi daikon in water for about 10 minutes, and squeeze the water out.
2. Cut into bite-sized lengths.
3. Drain the water from the canned tuna.
4. Shred the carrot into 3 cm lengths.
5. Immerse the aburaage in boiling water and julienne.
6. Add the water, soy sauce, and sugar into a pot, and turn on the heat.
7. When the mixture starts to boil, add the tuna, kiriboshi daikon, carrot, and aburaage from Step 1 and Step 2 and simmer.
8. Turn off the heat when the kiriboshi daikon becomes soft.
9. Serve on a plate and you're done.

daikon radish, tuna, carrot, aburaage, water, soy sauce, sugar

Taken from cookpad.com/us/recipes/155690-simmered-kiriboshi-daikon-tuna-carrot-and-aburaage (may not work)