In Japan, there are some seasonal dishes which are almost iconic. This dish is one of them.
‘Furofuki Daikon’ is a classic winter dish. Very simple to cook but it takes time to simmer daikon absolutely tender. It is traditionally served with sweet miso sauce. You can use white miso, dark colour miso or whatever type of miso you like.
Daikon needs to be pre-cooked before being simmered in dashi stock traditionally in the water retained from washing rice. We believe the starch from rice removes the bitterness of daikon and makes milder flavour. Alternatively, you can pre-cook daikon with some rice to achieve same result. I cook that way.
Daikon (White Radish) 1/2 to 1
Rice 1 to 2 tablespoons *OR Water retained from washing rice
Kombu Kelp 10cm *OR Instant Dashi Powder 1 teaspoon
Salt 1/2 teaspoon
Soy Sauce 1 teaspoon
Miso Sauce Ingredients
Miso 3 tablespoons
Sugar 1 tablespoon
Mirin 1 tablespoon
Sake 1 tablespoon
- Cut the Daikon Radish into 3 or 4 cm thick slices and peel and shave off the edges to round them. Make a shallow cut about 1 cm deep in a cross pattern on one end. This side will be the bottom.
- Place the daikon slices and rice to the pot with plenty of water. If you have saved rice-washed water, use it. Bring to a boil, then simmer on low heat for about 30 minutes to 1 hour until tender. Soak in water and rinse well to remove the starchiness.
- Now you cook them in Dashi Stock. Fill a pot with enough water to cover the daikon, then add Kombu, Soy Sauce and Salt. Cover with a lid and simmer on low heat for 20 to 30 minutes.
- Place all ingredients for Miso Sauce in a bowl and mix well. Microwave for 20 seconds or so a few times would help Sugar resolve well. *Note: If you like Yuzu and luckily have Yuzu juice, you can add 1 teaspoon to this sauce. Some people add small amount of Ginger juice.
- Serve Daikon hot with the sauce.