Japanese Radish with Miso Sauce (Furofuki Daikon)
This is a real classic. Simple yet delicious, perfect for warming up on autumn or winter nights.
- 12cm daikon
- 10cm x 10cm sheet of dried kombu
- 1 tsp soy sauce
- 50g red miso
- 40g sugar
- 1 tbsp mirin
- 1 egg yolk
- Cut the radish into 3 cm slices. Make a cross shaped shallow slit on each side.
- Put the kombu and radish in a pan with just enough water to cover them. Simmer until the radish is soft and add the soy sauce just before removing from the heat.
- Put <A> into a saucepan and simmer while stirring until it thickens. Serve the radish with the sauce.