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Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Simmered daikon radish

Daikon no nimono

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
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

Method

  1. 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.
  2. 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.</

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