[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.
- Cut the daikon in 3~4cm thick rounds then peel skin deeply.
- Trim the cut edges (mentori). On one side of the disk, cut a cross that goes 1/3 deep (kakushi-bouchou).
- 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.
- Put on the otoshi-buta (drop-lid) and boil on high. Then simmer for approximately 7 minutes over a medium heat.
- Take the daikon out, and rinse with cold water. Wash the pot and otoshi-buta.
- 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.
- 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.
- Place the daikon on a plate with the yuzu-miso sauce.