Braised Daikon with Pork Miso

Name: Braised Daikon with Pork Miso (ふろふき大根と肉味噌)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 800 g (1 lb 12 oz) daikon radish, cut into 4 cm (1½ inch) rings; ¼ cup (60 ml) red miso; grated zest of ½ organic, unwaxed lemon; 8 cm (3¼ inch) square piece of kombu (dried kelp); 2 teaspoons light brown sugar; 2 tablespoons mirin; 250 g (9 oz) pork mince

ふろふき大根と肉味噌

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

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

Asia
Japan
Side dish
Gluten-free

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