Photograph of the finished Furofuki daikon

Japan · Củ cải hầm sốt miso Furofuki daikon

Furofuki daikon

1 hr Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White radish White radish 1.8 lb
  • Photograph of Kombu seaweed Kombu seaweed 0.7 oz
  • Photograph of Miso paste Miso paste 4.2 oz
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Mirin Mirin ⅓ cup
  • Photograph of Dried tangerine peel Dried tangerine peel 0.1 oz
  • Photograph of Rice Rice 1.4 oz

Method

  1. 1 Cut the radish into slices about three centimeters thick, and bevel the edges so they don't break apart when stewed.
  2. 2 Make shallow cross-shaped incisions on one side to allow heat and flavor to penetrate to the center of the slice.
  3. 3 Boil the radishes in a little rice water for 15 minutes to remove the bitterness, then rinse them.
  4. 4 Simmer the radishes with water and kombu over low heat for 30 minutes, or until chopsticks can easily pierce them.
  5. 5 Simmer miso with sugar and mirin until it forms a thick sauce, pour it over the radish slices, and then garnish with grated orange peel.
Start cooking