[Quick & Easy Japanese Home Cooking #3] Boiled Daikon aka Furofuki Daikon with Meat Miso Sauce

dashi

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth provides a similar umami flavor.

mirin

🥗Healthier: sake + sugar

💰Cheaper: rice vinegar + sugar

Rice vinegar is more accessible and less sweet.

Peel the daikon radish and cut it into thick rounds.

Make a dashi stock by simmering water with kombu and bonito flakes.

Strain the dashi and return it to the pot.

Add soy sauce, mirin, sugar, and salt to the dashi.

Bring the mixture to a gentle simmer over medium heat.

Add the daikon rounds to the pot, ensuring they are submerged in the liquid.

Cover the pot with a lid and simmer for about 30-40 minutes until the daikon is tender.

Check occasionally and add water if necessary to keep the daikon submerged.

Once tender, remove the lid and simmer for an additional 10 minutes to reduce the sauce slightly.

Serve the daikon warm, garnished with chopped green onions and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens