Japanese Braised Daikon With Miso Sauce
Enjoy daikon in winter with this simple and elegant Japanese braised daikon dish, served with a simple miso sauce from red miso, sugar, sake, and mirin.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 1/4 cup sugar
- 2 tablespoon sake
- 1 tablespoon mirin
- 2 tablespoon water
- 1/4 cup red miso paste
Instructions
- 1
Peel and cut daikon into 1.5-inch tall cylinders. Make a cross (X) slit on one of the surfaces. Set aside.
- 2
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. (*)
- 3
Drain the boiling water, replace with either clean water and konbu, or vegetable stock. Bring to a boil, then simmer for 8-10 minutes. (**)
- 4
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.
- 5
Arrange daikon in small plates/bowls, garnish with some thinly sliced scallions, and serve with miso sauce.