Fuforuki daikon is a traditional Japanese dish in which simmered daikon is served with miso sauce.
Ingredients:
- 1/2 daikon radish, cut into 1 1/2 inch thick rounds
- 1 sheet kombu kelp, about 4 inch by 2 inch
- 1 Tbsp uncooked rice
- *For sauce
- 4 Tbsp red miso
- 2 Tbsp sugar
- 2 Tbsp mirin
- 3 Tbsp dashi soup stock
Preparation:
Peel daikon and trim the edges off. Place daikon on the cutting board and make a 1/2 inch deep cross-shaped incision on top of each daikon. Put daikon in a large pot and pour water to cover the daikon. Add about 1 Tbsp of uncooked rice in the water. Bring to a boil on high heat. Turn down the heat to low and perboil daikon for about 20 minutes and drain. Wipe kombu with clean cloth and place in a large pot. Put daikon in the pot and pour water to cover them. Bring to a boil on high heat and turn down the heat to medium. Simmer until softened.
Meanwhile, combine miso, sugar, mirin, and dashi in a sauce pan. Put on low heat and cook until thickened, stirring well. Serve simmered daikon with miso sauce.
*makes 4 servings
*makes 4 servings