Furofuki Daikon (Tokito's favorite dish)

50 mins
Serves 3
tiktok.com

Directions

  1. 1Prepare the dashi by soaking the kombu in the fridge overnight.
  2. 2Prepare the dashi by soaking the kombu in the fridge overnight.
  3. 3Prepare the dashi by soaking the kombu in the fridge overnight.
  4. 4Cut the daikon into large slices of 4cm.
  5. 5Cut the daikon into large slices of 4cm.
  6. 6Cut the daikon into large slices of 4cm.
  7. 7Round the edges of the daikon slices.
  8. 8Round the edges of the daikon slices.
  9. 9Round the edges of the daikon slices.
  10. 10Make a cross on both sides of each daikon slice.
  11. 11Make a cross on both sides of each daikon slice.
  12. 12Make a cross on both sides of each daikon slice.
  13. 13Pre-cook the daikon in rice rinsing water for about 20 minutes.
  14. 14Pre-cook the daikon in rice rinsing water for about 20 minutes.
  15. 15Pre-cook the daikon in rice rinsing water for about 20 minutes.
  16. 16After soaking the dashi overnight or for a few hours, gently heat it without letting it boil.
  17. 17After soaking the dashi overnight or for a few hours, gently heat it without letting it boil.
  18. 18After soaking the dashi overnight or for a few hours, gently heat it without letting it boil.
  19. 19Remove the seaweed from the dashi.
  20. 20Remove the seaweed from the dashi.
  21. 21Remove the seaweed from the dashi.
  22. 22Add the pre-cooked daikon to the dashi.
  23. 23Add the pre-cooked daikon to the dashi.
  24. 24Add the pre-cooked daikon to the dashi.
  25. 25Season with soy sauce.
  26. 26Season with soy sauce.
  27. 27Season with soy sauce.
  28. 28Cook for 30 minutes over low to medium heat.
  29. 29Cook for 30 minutes over low to medium heat.
  30. 30Cook for 30 minutes over low to medium heat.
  31. 31For the sauce, dilute miso, a little broth, daikon, sugar, and mirin over low heat until ready.
  32. 32For the sauce, dilute miso, a little broth, daikon, sugar, and mirin over low heat until ready.
  33. 33For the sauce, dilute miso, a little broth, daikon, sugar, and mirin over low heat until ready.
  34. 34Serve a piece of daikon with a spoonful of sauce.
  35. 35Serve a piece of daikon with a spoonful of sauce.
  36. 36Serve a piece of daikon with a spoonful of sauce.

Ingredients

  • 12 cm daikon
  • 12 cm daikon
  • 12 cm daikon
  • rice rinsing water
  • rice rinsing water
  • rice rinsing water
  • 600 ml water
  • 600 ml water
  • 600 ml water
  • 6 g kombu seaweed
  • 6 g kombu seaweed
  • 6 g kombu seaweed
  • 2 cs soy sauce
  • 2 cs soy sauce
  • 2 cs soy sauce
  • 4 cs broth (from daikon cooking)
  • 4 cs broth (from daikon cooking)
  • 4 cs broth (from daikon cooking)
  • 2 cs miso
  • 2 cs miso
  • 2 cs miso
  • 1 cs mirin (alcohol-free)
  • 1 cs mirin (alcohol-free)
  • 1 cs mirin (alcohol-free)
  • 1 cs sugar
  • 1 cs sugar
  • 1 cs sugar

Tips

  • Do not boil the kombu seaweed when making dashi, remove it before the dashi boils to prevent bitterness.