Japanese cuisine · Vegetable Dishes

Furofuki Daikon

Thick daikon radish rounds simmered in kombu dashi until tender and topped with sweet miso sauce and yuzu zest.

Ingredients · for 4 servings

• 800g daikon radish
• 1 piece kombu (10cm)
• 1 tbsp rice
• 4 tbsp white miso paste
• 3 tbsp mirin
• 2 tbsp sake
• 2 tbsp sugar
• 1 yuzu (or 1 organic lemon)
• Salt

Instructions

1. Peel the daikon and cut into four to six rounds about 4cm thick; bevel the edges all around so they don't fall apart while cooking, and score a shallow cross about 1cm deep into one side of each round.
2. Put the rounds in a pot with the rice, cover generously with water and simmer gently for 15 min. – the rice absorbs the bitterness – then drain and rinse briefly under cold water.
3. Place the kombu in 800ml fresh water, add the daikon rounds, season lightly with salt and simmer over very low heat for 40–45 min., until a skewer slides through with no resistance.
4. Stir the miso paste, mirin, sake and sugar together in a small pot and reduce over gentle heat, stirring constantly, for 3–4 min. until the sauce turns glossy and falls in ribbons from the spoon.
5. Remove the sauce from the heat and stir in the finely grated zest of half a yuzu – don't cook it any further or the aroma will be lost.
6. Lift the daikon rounds out with a slotted spoon, drain, place in warmed bowls, coat with the warm miso sauce and serve with a little extra yuzu zest.