Japanese Braised Daikon With Miso Sauce
- 1 daikon (~ 1 kilogram/2.2 lb.)
- water from washing rice (~ 2 liter/8 cup)
- 1 piece of konbu (~ 3-inch square) + 1 liter water, or 1 liter (4 cups) vegetable stock
- thinly sliced scallions, for garnish (optional)
- Miso sauce
- 1/4 cup sugar
- 2 tablespoon sake
- 1 tablespoon mirin
- 2 tablespoon water
- 1/4 cup red miso paste
- Peel and cut daikon into 1.5-inch tall cylinders. Make a cross (X) slit on one of the surfaces. Set aside.
- Place daikon and water from washing rice in a soup pot. Bring to a boil, then lower heat to a simmer, cover the pot, and simmer for 30-45 minutes, or until the daikon is tender. (*)
- Drain the boiling water, replace with either clean water and konbu, or vegetable stock. Bring to a boil, then simmer for 8-10 minutes. (**)
- To make the miso sauce, combine all sauce ingredients, except red miso paste, in a small saucepot and bring to a boil, turn the heat off once the sugar has completely dissolved. Add red miso paste and whisk until the miso paste is completely mixed and turn into a smooth sauce.
- Arrange daikon in small plates/bowls, garnish with some thinly sliced scallions, and serve with miso sauce.
- (*) Boiling daikon with water from washing rice can reduce its bitterness. You can also replace the water from washing rice with 2 tablespoons of rice wrapped with a piece of cheesecloth (or place in a fine-mesh tea strainer) and water and use this combination to boil the daikon.
- (**) If you don't plan to make this strictly vegetarian, you can also use chicken stock or dashi stock.
Another great recipe by https://dailycookingquest.com.