Japan
Aichi Furofuki Daikon with Miso, adapted from the MAFF regional recipe for Aichi. Ingredient amounts and cooking instructions are provided below.
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Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot · Stirring spoon · Spoon
3 clear steps
Peel the daikon, cut into 3 cm rounds and bevel their edges. Parboil in rice-rinsing water for 20 minutes, then rinse.
Cover the daikon with fresh water, add the kombu and simmer gently for about 1 hour, until tender.
Heat the miso, mirin, ginger juice, sesame seeds and sugar gently, stirring until glossy. Spoon over the drained daikon.
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