Simple Way to Make Award-winning Furofuki Daikon

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The ingredients needed to make Furofuki Daikon:

1. Prepare 1/2-1 Daikon (White Radish)
2. Get Rice 1 to 2 tablespoons *OR Water retained from washing rice
3. Take Kombu Kelp 10cm *OR Instant Dashi Powder 1 teaspoon
4. Get 1/2 teaspoon Salt
5. Make ready 1 teaspoon Soy Sauce
6. Prepare Miso Sauce Ingredients
7. Make ready 3 tablespoons Miso
8. Take 1 tablespoon Sugar
9. Get 1 tablespoon Mirin
10. Get 1 tablespoon Sake

Steps to make Furofuki Daikon:

1. Cut the Daikon Radish into 3 or 4 cm thick slices and peel and shave off the edges to round them. Make a shallow cut about 1 cm deep in a cross pattern on one end. This side will be the bottom.
2. Place the Daikon slices and Rice to the pot with plenty of water. If you have saved rice-washed water, use it. Bring to a boil, then simmer on low heat for about 30 minutes to 1 hour until tender. Soak in water and rinse well to remove the starchiness.
3. Now you cook them in Dashi Stock. Fill a pot with enough water to cover the daikon, then add Kombu, Soy Sauce and Salt. Cover with a lid and simmer on low heat for 20 to 30 minutes.
4. Place all ingredients for Miso Sauce in a bowl and mix well. Microwave for 20 seconds or so a few times would help Sugar resolve well. *Note: If you like Yuzu and luckily have Yuzu juice, you can add 1 teaspoon to this sauce. Some people add small amount of Ginger juice.
5. Serve Daikon hot with the sauce.

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