|
Simmered Daikon Radish (Furofuki-Daikon)
 It is simple to make, yet very nutritious and
elegant.
Serves
4
Ingredients:
- 18 oz (500g) daikon radish
- 3 T rice or 2 quarts of rice rinsing
water
- 1 piece of kombu (kelp), 2 x 5 in (5 x13 cm)
Simmering Sauce:
- 3- 3 1/3 C dashi stock
- 3 T light color soy sauce
- 2 T mirin
- 2 T sugar
- 1 t salt
Procedure:
- Cut daikon into 1 1/2 in (4cm) thick rounds. Peel.
- Peel a very thin strip from edges of
each slice to prevent the daikon radish from breaking up while cooking.
- Make a shallow crisscross in one side of
each slice so that heat can go through.
- In a saucepan, arrange each slice, cut
side down. Cover with water rice rising water and cook until tender;
drain. Place cooked daikon on the kombu (kelp). Fill with simmering sauce and bring to
a boil, then reduce heat to low and simmer until soft, about 20 minutes.
Arrange daikon slices in 4 warmed dishes and pour remaining cooking liquid
over.
|
