Simmered Daikon & Atsuage Seasoned With Consomme

• 4 slice of 2-3 cm wide daikon slices Daikon radish
• 2 slice Silken atsuage
• 400 ml Water
• 2 packets if cubes, 2 cubes Powdered consomme stock granules
• 1 dash Salt and pepper
• 1 dash Coarsely ground black pepper

1. Cut the daikon into 2-3 cm wide pieces.
2. Peel the skin off.
3. Quarter the daikon rounds.
4. Next, cut the atsuage into same size pieces as the daikon.
5. Round off the edges of the daikon and it will look better when done.
6. Add the daikon and water to a pan and bring to a boil on medium heat.
7. Once the daikon starts to soften, add the atsuage and the consomme.
8. Season with salt and pepper and simmer.
9. Once the daikon has softened, it's ready.
10. Serve up on a plate and season to your liking with the coarsely ground black pepper and dig in.

radish, silken, water, packets, salt, ground black pepper

Taken from cookpad.com/us/recipes/172217-simmered-daikon-atsuage-seasoned-with-consomme (may not work)