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Prepare Kiriboshi daikon - dried shredded daikon radish.
Prepare Canned tuna.
Use Carrot.
Provide Aburaage.
Prepare Water.
Use Soy sauce.
Provide Sugar.

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

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