Furofuki Daikon (Simmered Daikon with Miso Sauce)

Name: Furofuki Daikon (Simmered Daikon with Miso Sauce)
Total time: 1 h 10 min
Yield: Serves 2 (4 pieces of daikon)
Ingredients: Daikon radish 1/3 (about 12 cm long); Dashi granules (Japanese soup stock) 1 tsp; Water 800 ml for simmering (+ a little extra to add) + 1 tbsp for the sauce; Miso 2 tbsp; Sugar 1 1/2 tbsp; Mirin (sweet rice seasoning) 1 tbsp

Serves 2 (4 pieces of daikon) · About 1 hr 10 min (40 min of this is just simmering on low heat)
Thick rounds of daikon simmered soft in dashi, topped with sweet miso sauce.

① Cut the daikon→② Simmer in dashi→③ Make the miso sauce→④ Arrange on a plate

What to buy

Vegetables

Daikon radish1/3 (about 12 cm long)

Seasonings

Dashi granules (Japanese soup stock)1 tsp

Check what you already have

Water800 ml for simmering (+ a little extra to add) + 1 tbsp for the sauceMiso2 tbspSugar1 1/2 tbspMirin (sweet rice seasoning)1 tbsp

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How to make it

Cut the daikon

About 10 min

Lay the daikon on its side on a cutting board and cut 4 rounds, 3 cm thick
Stand each round on its cut side. Moving the knife from top to bottom, cut off the peel thickly (about 3 mm)
On one side, cut a cross about 1 cm deep (it helps it cook through)

How to tell it's doneAll 4 pieces are only white, with a cross cut into one side.

Be carefulIf the daikon rolls and is hard to cut, first cut off a little peel to make a flat side, and put that side down.

Simmer in dashi

Medium → Low heatAbout 40 min

Lay the daikon in a pot cross side down, without overlapping
Add 800 ml water and 1 tsp dashi granules, and put over medium heat
When it boils, turn to low heat, set the lid on slightly off to one side, and simmer about 40 minutes
If the water goes down and the daikon sticks out of the liquid, add water until the daikon is covered

How to tell it's doneA bamboo skewer (or chopstick) poked into the center of the daikon slides in easily without pushing. The daikon looks a little see-through.

Be carefulIf it boils hard, the edges of the daikon break. Keep the heat so the surface of the liquid just gently moves.

Make the miso sauce

Low heatAbout 2–3 min

Make this while the daikon simmers
In a small pot, put 2 tbsp miso, 1 1/2 tbsp sugar, 1 tbsp mirin and 1 tbsp water, and mix well before turning on the heat
Put over low heat and keep stirring from the bottom with a spatula

How to tell it's doneWhen you run the spatula across the bottom of the pot, the line stays for about 1 second, and the sauce is shiny. Turn off the heat right away.

Be carefulMiso burns easily and may splatter when it starts to bubble. Stay at the stove and keep stirring. If it starts to splatter, turn off the heat.

Arrange on a plate

About 1 min

The daikon is very hot, so lift it with a slotted spoon or spatula into bowls (2 pieces per person)
Pour about 2 tbsp of the cooking liquid over each
Top each piece with about 1/2 tbsp of the miso sauce from step 3

ReadyEat while hot. The daikon is soft enough to cut with chopsticks.

📚 Learn more about this dish

🥬 Ingredient guide

Dashi Mirin Miso

🔪 Cutting & cooking tips

Boiling Heat levels (high, medium, low)Wa-giri (rounds)

If it didn't work out

The daikon is hardNot simmered long enough in step 2. Add 10 minutes at a time until a bamboo skewer slides in easily.

The daikon tastes bitter or sharpThe bitterness is mostly just under the peel. Next time, peel a little more thickly in step 1.

The sauce is too thick to put onYou cooked it down too much in step 3. With the heat off, add water 1 tsp at a time and mix.

The sauce is runnyNot heated enough in step 3. Heat 30 seconds more at a time on low heat, stirring.

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Made by YUU, a teen who loves cooking → About me