Japanese Radish with Miso Sauce (Furofuki Daikon)

This is a real classic. Simple yet delicious, perfect for warming up on autumn or winter nights.


Serves: 2

  • 12cm daikon
  • 10cm x 10cm sheet of dried kombu
  • 1 tsp soy sauce


  • 50g red miso
  • 40g sugar
  • 1 tbsp mirin
  • 1 egg yolk


  1. Cut the radish into 3 cm slices. Make a cross shaped shallow slit on each side.
  2. 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.
  3. Put <A> into a saucepan and simmer while stirring until it thickens. Serve the radish with the sauce.