Steps

1. Start preparing the daikon.
   🕒 00:35
2. Cut the daikon radish (1/3 piece) into segments about 3cm wide. (Key Tip!) It's easier to cut if you use the length of a joint as a guide.
   🕒 00:42
3. Peel the skin of the cut daikon a little thicker than usual. (Key Tip!) Peeling it thicker helps it cook faster.
   🕒 01:14
4. Add a little water to the daikon, cover with plastic wrap, and microwave. (Key Tip!) Be careful not to overcook, as it will become tough. This is just for reducing boiling time.
   🕒 01:55
5. Carve out the center part of the daikon, where it's harder to cook through, with a knife.
   🕒 02:37
6. Return the carved-out piece to its original position. (Key Tip!) Using cookie cutters or shapes other than squares can make the process more fun.
   🕒 02:51
7. Make criss-cross score marks on both sides of the daikon.
   🕒 03:16
8. Lightly wipe both sides of the kombu (5cm).
   🕒 03:52
9. Place the kombu at the bottom of a pot and arrange the daikon on top.
   🕒 03:58
10. Add enough water to cover the daikon and bring to a boil.
    🕒 04:05
11. Leaving out the carved-out center piece while simmering further reduces cooking time.
    🕒 04:14
12. Once the daikon starts to soften, place the kombu on top to act as a lid and continue simmering until tender.
    🕒 04:42
13. Make the sauce. Add miso (1 tbsp) and sugar (1 tbsp) to a bowl.
    🕒 04:57
14. Add a small amount of the daikon and kombu cooking liquid, and mix well until smooth. (Key Tip!) Adjust the amount of cooking liquid to your preference and mix until glossy.
    🕒 05:07
15. Remove the cooked daikon and kombu from the pot and drain any excess water.
    🕒 05:37
16. Return the carved-out center piece to the daikon and arrange on a plate.
    🕒 05:55
17. Plate the dish, pour the prepared sauce over it, and it's done.
    🕒 06:55