1/2 of recipe:
35 calories; 0.9 g protein; 0.3 g fat; 7.2 g carbohydrate; 5.4 g net carbs; 111 mg sodium; 0 mg cholesterol; 1.8 g fiber
Small amount (1-2 tbsp) rice (to prep-cook daikon; not in photo)
Small pieces of kombu kelp (to cook daikon; not in photo)
15 g (slightly less than 1 tbsp) yuzu miso citrus sauce
Cut daikon in half lengthwise.
Skin and trim.
Make crisscross cut on bottom.
Place daikon with plenty of water and rice, bring to boil, and simmer until daikon is tender (skewer easily goes in) for 30+ minutes.
Place daikon in plenty of water and kombu. Bring to boil, and simmer another 20+ minutes.
Serve on individual plates or in bowls, and top with yuzu miso.
- Instead of rice, rinse water of rice or rice bran can be used for the same tenderizing effect when prep-cooking daikon. These make daikon color somewhat paler than otherwise. When using rice brain for prep-cooking, soak prep-cooked daikon in clean water for some time to eliminate the bran smell.
- Prep-cooking daikon is optional, especially if you prefer your daikon to have a somewhat crisp finish.
- Some people prefer to add a tiny amount of usukuchi soy sauce to water for main cooking.
- Above is served with just enough sauce to satisfy the taste buds. An amount that overflows and drips is more common, but never feel obligated to finish the sauce, as way too much sodium will find its way into your body.
- "Furofuki" literally means "simmer in bath," and describes how daikon is slowly cooked.