Simmered Daikon radish topped with Yuzu miso
Daikon radish simmered gently in kombu (kelp) broth and served with a delicately sweet homemade Yuzu miso. It is a perfect dish on a cold winter day that will warm you up.
Make time: 40 minutes | Drying time under the sun 2 -3 hours | Serves: 4
1/2 Daikon radish (Top half of radish root)
1 piece of kombu (kelp)
To make Yuzu miso
White miso or your favorite miso 100g
Amazake 50-80g (or 2 Tbs Mirin & 1-2 Tbs Sugar)
It is suitable to use the top half of the Daikon radish root to make Furofuki Daikon as it is sweeter than the bottom half of it. Cut Daikon radish into 1 in (2 - 3 cm) and peel them. If you have time, dry them under the sun for a few hours. Drying under the sun enhances the sweetness and umami of vegetables.
Place Daikon radish and a piece of kelp in a pot. Add water to almost cover the Daikon radish. Cook them on medium heat. After boiling, turn the heat to low, and simmer them for about 30 minutes until they are soft enough to be stuck with a bamboo skewer.
To make Yuzu miso
While cooking Daikon radish, make Yuzu miso. Grate the Yuzu peel. Cut the Yuzu in half and squeeze Yuzu juice. Place miso and Amazake (or Mirin and sugar) in a pot. Mix them well, and cook them using a wooden spatula (or heat-resistance spatula) on low heat for 3-4 minutes. Turn off the heat. Add grated Yuzu peel and Yuzu juice, and cook on low heat for a few minutes. Put Yuzu miso in a clean container and keep it in the fridge. You can keep it for about 2 weeks. In Japan, we serve and enjoy Yuzumiso with Simmered Daikon Radish, Tofu, Nama-fu, Konjac, and so on.
Serve simmered Daikon radish on a plate, and top Yuzu miso on Daikon radish.
About white miso
White miso is sweeter than other miso. We prefer to use white miso for making Yuzu miso as white miso doesn't have a strong taste, and we can enjoy the Yuzu flavor more. Adjust the amount of Amazake (or Mirin and sugar) depending on what kind of miso you use.
Bringing the natural sweetness of Amazake to your cooking
Amazake is made from rice and koji mold, a national fungus in Japan, and you can feel the natural sweetness of the rice and koji mold. Also, it is rich in vitamins and amino acids. We sometimes use Amazake instead of sugar for cooking.