Directions
- 1Prepare the dashi by leaving the kombu soaked overnight in the fridge.
- 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 twenty minutes.
- 6After soaking, heat the dashi on soft heat without letting it boil.
- 7Remove the kombu seaweed from the dashi.
- 8Add the pre-cooked daicon to the dashi.
- 9Season with soy sauce.
- 10Cook for 30 minutes on soft to medium heat.
- 11To make the sauce, combine miso, a little bit of daikon broth, sugar, and mirin.
- 12Dilute everything over low heat until the sauce is ready.
- 13Serve one piece of daikon with a spoon of sauce.
Ingredients
- 12 cm daikon
- rice rinsing water
- 600 ml water
- 6 g kombu seaweed
- 2 cs soy sauce
- 4 cs dashi broth from daikon cooking
- 2 cs miso
- 1 cs non-alcoholic mirin
- 0.5 tsp sugar
- 1 cs sugar
Equipment
fridgepot
Tips
- For dashi preparation, let it rest in the fridge overnight or a few hours before heating.
- Do not boil the kombu seaweed; heat on minimum heat and remove the kombu before the dashi boils to avoid 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