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Simmered Daikon Radish

Simmered Daikon Radish (Furofuki Daikon)

from Tokyo Cult Recipes by Maori Murota, Harper Design 2016

Makes 4 servings

1/3 — 1/2 daikon radish, depending on size
4 inch x 4 inch (10 cm x 10 cm) piece kombu seaweed
1/4 cup miso paste
1/4 cup (2 ounces) mirin
1 tablespoon raw (demerara) sugar
1 tablespoon sake
1 teaspoon soy sauce
1 tablespoon yuzu juice (or Meyer lemon juice)
Yuzu zest (or Meyer lemon zest)

1. Slice the daikon radish into 1 1/4 inch (3 cm) thick rounds. Peel the slices and trim the sharp edges of the rounds so they don’t break up during cooking. Score a cross in each side of the rounds to help them cook more evenly.

2. Place the kombu in the base of a wide saucepan and then lay the radish rounds on top in a single layer. Cover with water and bring to a boil, then reduce the heat to medium and simmer for 40 minutes.

3. Place the miso paste, mirin, raw sugar, sake, soy sauce, and yuzu juice in a small saucepan on medium heat and cook, stirring constantly. Once the sauce is very hot (bare simmer), reduce the heat and cook on very low heat for 5 minutes, still stirring.

4. Place the kombu and radish rounds in a bowl, then pour a little of the cooking liquid over. Spoon some miso sauce onto each piece of radish, then garnish with yuzu zest.

*Recipe Notes: The author notes that bergamot zest will work well in place of the yuzu zest. Bergamot is difficult to source around here, so I used Meyer lemon instead, which is also very fragrant.