Atsuage no Nimono (Stewed Fried Tofu)

Bring a pot of water to a boil. Add the atsuage and blanch for 1-2 minutes to remove excess oil. Remove the atsuage, drain, and cut into bite-sized pieces.

Peel the daikon radish and cut it into 1.5 cm thick rounds. Trim the edges of the daikon radish rounds to prevent them from breaking during simmering.

Thinly slice the scallions for garnish. Peel the ginger and julienne it finely for garnish.