David Chang, Peter Meehan

Dashi-Braised Daikon

Preparation info
  • Makes

    8

    Pieces
    • Difficulty

      Easy

Appears in

#27Momofuku
Momofuku

By David Chang and Peter Meehan

Published 2009

  • About

In Korean and Japanese cuisines, braised mu (Korean) or daikon (Japanese) is very common in stews and braised dishes. It’s amazing, because it doesn’t ever break down; it just turns into a tender flavour sponge.

Ingredients

  • 2 medium daikon, each a little more than 2.5cm in diameter
  • 1 litre Traditional Dashi or instant dashi

Method

  1. Scrub the daikon, peel it and cut it into 2.5cm thick discs.
  2. Bring the dashi to a steady simmer in a small pot on the hob. Add the daikon and simmer for 30 minutes, until it is tender but not falling apart. At this point, you can cool the daikon in the dashi and store it in the refrigerator for up to a day, until ready to use.
  3. When you’re ready to ser