Furofuki daikon

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.