By Danny Chu
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