• Daikon radishabout 1/2
• Dashi kombu (kelp)about 10cm
• ★Soy sauce1 tsp
• ★Miso2 tbsp
• ★Mirin1 tbsp
• ★Sugar2 tbsp
• ★Sake1 tbsp
• ★White sesame seedsoptional

1. 1

   Pre-boil about 1/2 daikon radish until soft and check the texture.

2. 2

   Add about 10cm of dashi kombu to water that covers the daikon, then heat.

3. 3

   Adjust heat to a gentle simmer (not a full boil) and add 1 tsp soy sauce for coloring.

4. 4

   Cover with a lid and simmer over low heat for 30 minutes or longer, up to 1 hour, until the daikon becomes melt-in-your-mouth tender.

5. 5

   Add 2 tbsp miso, 1 tbsp mirin, 2 tbsp sugar, and 1 tbsp sake to the pot, then add 1 ladle of cooking broth and mix until smooth.

6. 6

   Simmer the miso sauce until it thickens and becomes smooth, being careful not to burn it.

7. 7

   Cut the dashi kombu and plate the daikon, arranging it in a bowl.

8. 8

   Pour the miso sauce generously over the top and sprinkle white sesame seeds as desired.

The longer you simmer it slowly, the more tender the daikon becomes—soft enough to cut with chopsticks.

• Calories120 kcal
• Protein3.5 g
• Fat2 g
• Carbs20 g
• Sodium1.2 g