You may see them all year round but winter is the best season for sweet and juicy daikon. Using string to cut the daikon into quarters will intrigue guests, injecting a delightful surprise to this Japanese comfort dish.
Peel and slice daikon to 4 equal rounds. Cut each daikon round into quarters without cutting all the way through. Use a red string to go around the daikon over the cross sections that you have cut. Secure the string with a knot at the centre.
Boil a pot of water and add daikon and rice. Simmer for about 20 minutes or until daikon is tender.
To prepare the miso dressing, mix all the ingredients in a saucepan over low heat. Stir gently until all sugar is dissolved. Turn off the heat.
Arrange daikon rounds on 4 individual plates and serve with the miso dressing.
To eat, hold the daikon round with a chopstick at its centre and pull the red string. The daikon round will break neatly into 4 quarters.
© 2018 All rights reserved. Published by Marshall Cavendish.