Directions
- 1Prepare the dashi by soaking the kombu in the fridge overnight.
- 2Cut the daikon into large slices of 4cm.
- 3Round the edges of the daikon slices.
- 4Make a cross on both sides of each daikon slice.
- 5Pre-cook the daikon in rice rinsing water for about 20 minutes.
- 6After soaking the dashi overnight or for a few hours, gently heat it without letting it boil.
- 7Remove the seaweed from the dashi.
- 8Add the pre-cooked daikon to the dashi.
- 9Season with soy sauce.
- 10Cook for 30 minutes over low to medium heat.
- 11For the sauce, dilute miso, a little broth, daikon, sugar, and mirin over low heat until ready.
- 12Serve a piece of daikon with a spoonful of sauce.
Ingredients
- 12 cm daikon
- rice rinsing water
- 600 ml water
- 6 g kombu seaweed
- 2 cs soy sauce
- 4 cs broth (from daikon cooking)
- 2 cs miso
- 1 cs mirin (alcohol-free)
- 1 cs sugar
Tips
- Do not boil the kombu seaweed when making dashi, remove it before the dashi boils to prevent bitterness.
Related recipes
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m