Slow-Cooked Daikon

Name: Slow-Cooked Daikon (Furo Fuki Daikon)
Yield: Serves four
Cuisine: Japanese
Ingredients: 1 kg/2¼ lb daikon, cut into 4 x 5cm/2in thick discs; 15 ml/1 tbsp rice (any kind except fragrant Thai rice or basmati); 100 ml/3 fl oz/scant ½ cup hatcho miso; rind of ¼ yuzu, shaved with a zester, to serve (optional); 20 cm/8 in square dried konbu; 120 ml/4 fl oz/½ cup mirin; 60 ml/4 tbsp caster (superfine) sugar

Furo Fuki Daikon

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Freshly dug daikon is very juicy, and it is praised as the king of winter vegetables in Japan. In this dish, known as Furo Fuki Daikon, the daikon is cooked slowly and served with tangy miso sauce. The rice absorbs the bitter juices, and is then discarded.

Ingredients

1 kg/2¼ lb daikon, cut into 4 x 5cm/2in thick discs
15 ml/1

Asia
Japan
Side dish
Gluten-free
Vegan
Winter

Method

Peel the skin from the daikon and shave the top and bottom edge of each section. Plunge into a bowl of cold water. Drain and place flat in a pan.
Pour in enough cold water to come 3cm/1¼in above the daikon. Add the rice and put on a high heat