Macrobiotic Deep-fried Tofu and Daikon Radish Leaves Sandwich
Macrobiotic Deep-fried Tofu and Daikon Radish Leaves Sandwich

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, macrobiotic deep-fried tofu and daikon radish leaves sandwich. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Macrobiotic Deep-fried Tofu and Daikon Radish Leaves Sandwich is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Macrobiotic Deep-fried Tofu and Daikon Radish Leaves Sandwich is something that I’ve loved my entire life.

Peel the daikon and cut into thin matchsticks. Furofuki Daikon is a simple yet delicious way to enjoy the Japanese Daikon Radish. How to Make AGEDASHI TOFU (Deep Fried Tofu Recipe).

To get started with this particular recipe, we have to prepare a few ingredients. You can cook macrobiotic deep-fried tofu and daikon radish leaves sandwich using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic Deep-fried Tofu and Daikon Radish Leaves Sandwich:
  1. Make ready 4 slice Bread of your choice
  2. Take 1/2 Aburaage
  3. Take 4 to 5 Daikon radish leaves
  4. Prepare 1/4 of snack pack nori seaweed Nori seaweed
  5. Take 1 tsp Sesame paste
  6. Take 1 dash Water
  7. Prepare 1 dash Soy sauce (optional)
  8. Take 1 dash Ume vinegar or salt (optional)

See more ideas about Macrobiotic, Macrobiotic recipes, Food. Teaching, Guiding, and Inspiring using Macrobiotics Alex Jack, Macrobiotic Teacher and Counselor, is the Executive Director of the. Wash two large daikon and their leaves under cold water, making sure all dirt is removed Tofu Plaster More effective than an ice pack to draw out fever. Squeeze all the liquid out from the daikon and mix it together with tofu, cilantro and all seasoning in a bowl.

Steps to make Macrobiotic Deep-fried Tofu and Daikon Radish Leaves Sandwich:
  1. Pour hot water over the aburaage to drain the excess oil, and cut in half. I blanch it first to drain the excess oil. Fry in a frying pan until browned.
  2. Boil or steam the daikon radish leaves, finely chop, and squeeze out the excess water. Sprinkle with plum vinegar or salt and leave to sit for a while. Cut the nori seaweed in half.
  3. Add a little water to the sesame paste, stir to loosen it and add a little soy sauce for flavor. Toast the bread if you prefer.
  4. Spread the sesame paste on the bread. Sandwich the aburaage, nori seaweed and daikon radish with the bread, and it's done.
  5. This is the aburaage I normally use. It's quite big and rather thick.

Braised Japanese daikon radish, known simply in Japanese as "daikon no nimono" is a very common dish that is served in the winter when daikon is typically in the season. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root. Daikon leaves have a lot more vitamin C than daikon itself. It is made from daikon radish. In addition to being served alongside other types of tsukemono/Japanese-style pickles in traditional Takuan is made by first hanging a daikon radish in the sun for a few weeks until it becomes flexible.

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