Furofuki Daikon

50 mins
Serves 1
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Directions

  1. 1Prepare the dashi by leaving the kombu soaked overnight in the fridge.
  2. 2Cut the daikon into large slices of 4cm.
  3. 3Round the edges of the daikon slices.
  4. 4Make a cross on both sides of each daikon slice.
  5. 5Pre-cook the daikon in rice rinsing water for about twenty minutes.
  6. 6After soaking, heat the dashi on soft heat without letting it boil.
  7. 7Remove the kombu seaweed from the dashi.
  8. 8Add the pre-cooked daicon to the dashi.
  9. 9Season with soy sauce.
  10. 10Cook for 30 minutes on soft to medium heat.
  11. 11To make the sauce, combine miso, a little bit of daikon broth, sugar, and mirin.
  12. 12Dilute everything over low heat until the sauce is ready.
  13. 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.