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Ingredient
Furofuki Daikon
Introduce
Chef :
Hiroko ListonFurofuki Daikon
In Japan, there are some seasonal dishes which are almost iconic. This dish is one of them.
Ingredient
Food ration :
4 servings
1/2-1
Daikon (White Radish)
1/2 teaspoon
Salt
1 teaspoon
Soy Sauce
3 tablespoons
Miso
1 tablespoon
Sugar
1 tablespoon
Mirin
1 tablespoon
Sake
Cooking instructions
* Step 1
Cut the Daikon Radish into 3 or 4 cm thick slices and peel and shave off the edges to round them. Make a shallow cut about 1 cm deep in a cross pattern on one end. This side will be the bottom.
* Step 2
Place the Daikon slices and Rice to the pot with plenty of water. If you have saved rice-washed water, use it. Bring to a boil, then simmer on low heat for about 30 minutes to 1 hour until tender. Soak in water and rinse well to remove the starchiness.
* Step 3
Now you cook them in Dashi Stock. Fill a pot with enough water to cover the daikon, then add Kombu, Soy Sauce and Salt. Cover with a lid and simmer on low heat for 20 to 30 minutes.
* Step 4
Place all ingredients for Miso Sauce in a bowl and mix well. Microwave for 20 seconds or so a few times would help Sugar resolve well. *Note: If you like Yuzu and luckily have Yuzu juice, you can add 1 teaspoon to this sauce. Some people add small amount of Ginger juice.
* Step 5
Serve Daikon hot with the sauce.
Note: if there is a photo you can click to enlarge it
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