Language:
Hiragana Times | Facebook Hiragana Times | Twitter RSS

This is a past article published in Hiragana Times. Each Japanese paragraph is followed by its English translation or vise versa, and furigana are placed above each kanji to make Japanese study even easier. [Magazine Sample] [Subscription Page]

FUROFUKI DAIKON (Simmered Japanese Radish with Sweet Miso)

[From February Issue 2010]

Ingredients [Serves 2]

  • Daikon (Japanese radish: thick part) 6 to 8cm
  • 2.5 (500ml) cups rice-rinsed water
  • 5×10 cm (approx.) konbu seaweed
  • Yuzu miso (bean paste with citron)
  • 2 tbsp (approx. 30g) miso
  • 1 tbsp sugar
  • 1 tbsp mirin (sweet cooking rice wine)
  • 1 tbsp Japanese granulated stock (available at stores)
  • pinch of citron skin
  • Mentori : (beveling) cutting the edges of daikon and pumpkins before cooking. This prevents the edges from crumbling while cooking.
  • Kakushi-boucho: (hidden knife) since daikon is thick, a cross-shaped incision is made in the underside of the daikon. It speeds up the cooking and makes it easier to cut with chopsticks when eating.
  • Kome-no togi-jiru : (rice-rinsed water) starch contained in water that has been used to rinse rice absorbs the bitterness and acrid taste of daikon. If this water is not available, add 1 tbsp of uncooked rice in water.

To Prepare

  1. Cut the daikon in 3~4cm thick rounds then peel skin deeply.
  2. Trim the cut edges (mentori). On one side of the disk, cut a cross that goes 1/3 deep (kakushi-bouchou).
  3. Place the daikon in the pot with the cut side facing down. Add the kome-no togi-jiru (rice-rinsed water) until the daikon is fully submerged.
  4. Put on the otoshi-buta (drop-lid) and boil on high. Then simmer for approximately 7 minutes over a medium heat.
  5. Take the daikon out, and rinse with cold water. Wash the pot and otoshi-buta.
  6. Place konbu seaweed in the pot. Add the daikon and water until the daikon is fully submerged, put on the otoshi-buta and lid. Boil on high, and then cook for approximately 20 minutes on a low-medium heat.
  7. Make the yuzu-miso sauce. In a pan, add the ingredients in the order listed (excluding the citron) while mixing. Once smooth, put pan over heat. Mix for 2 to 3 minutes over a medium heat. Set aside to cool for a while then add grated citron skin.
  8. Place the daikon on a plate with the yuzu-miso sauce.


Special Link

  • Tokyo Business Hotel | Most recommended budget hotel for a remarkably low rete
  • Homestay in JAPAN!!
  • Internship in Japan
  • Teach in Japan. Teaching English, French, Chinese (etc) Private Lessons to Nearby Students - GetStudents.net

Comments are closed.


PR