Aya Nishimura

Braised Daikon with Pork Miso

ふろふき大根と肉味噌

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Preparation info

  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

When turnips or kohlrabi are in season, consider using them instead of the daikon radish. For a vegetarian version, omit the pork, but mix together the miso, sugar and mirin to make a lovely sweet miso topping.

Ingredients

Fresh

  • 800 g (1 lb 12 oz) daikon radish, cut into 4 cm (1½ inch) rings

Method

If you look at the cut side of the daikon from above, you can see a loop of fibre inside the peel. Use a knife to remove that part, along with the skin. Make a crisscross incision on one side of the daikon, which will help the daikon to cook faster.

Place the piece of kombu in the base of a saucepan and add the daikon, with the incision side down. Pour over enough water to just cover th