• Daikon radishabout 1/2 daikon
• Dashi kombu (dried kelp)about 10cm
• ★Soy sauce1 tsp
• ★Miso2 tbsp
• ★Mirin1 tbsp
• ★Sugar2 tbsp
• ★Sake1 tbsp
• ★White toasted sesame seedsoptional

1. 1

   Parboil about 1/2 daikon radish and check that it has softened.

2. 2

   Place about 10cm of dashi kombu in a pot with enough water to fully submerge the daikon, then bring to heat.

3. 3

   Keep the heat low so the water gently simmers without boiling, then add 1 tsp soy sauce to add color.

4. 4

   Cover with a lid and simmer over low heat for at least 30 minutes, or up to 1 hour for a melt-in-your-mouth texture.

5. 5

   In a separate pot, add one ladle of the cooking broth along with the ★ seasonings and place over heat.

6. 6

   Cook the miso sauce down until smooth, stirring carefully to prevent burning.

7. 7

   Cut the dashi kombu into pieces, place the daikon on top, and arrange in a serving dish.

8. 8

   Spoon plenty of miso sauce over the daikon, and finish with white toasted sesame seeds if desired.

The longer you simmer the daikon low and slow, the more tender it becomes — so soft you can cut it with chopsticks.

• Calories93 kcal
• Protein1.7 g
• Fat1.3 g
• Carbs17.7 g
• Sodium1.2 g