Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Simmered daikon radish

Name: Simmered daikon radish (Daikon no nimono)
Yield: serves 4
Cuisine: Japan
Ingredients: ½ tsp salt; 4 small daikon radishes (100 g each), skins on; Some bonito flakes (oigatsuo); Some yuzu (Japanese citron); 1 tsp mirin; 700 ml dashi; 1 tbsp light soy sauce

Daikon no nimono

Preparation info

serves
4

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

700 ml dashi
4 small daikon radishes (100 g each), skins on

Asia
Japan
Fish course
Pescatarian

Method

Peel the daikon thickly then cut into 2 cm thick rings. Peel around the edge of each ring to create a curved finish. Carve a cross shape into the top of each with a knife to avoid shrinkage.
Blanch in water left over from washing rice until a bamboo skewer can pass through the daikon without too much resistance, then place in cold water to cool.</