A braised daikon radish recipe that achieves a deep flavor unattainable with quick cooking methods. This is a blissful dish where the umami of the dashi broth spreads in your mouth. Experience exceptional deliciousness with this fundamental recipe. It becomes even more exquisite when left to soak overnight.
Ingredients
Main Ingredients (2 servings)
- Daikon radish 500g (peeled)
- Raw rice a handful
- Dashi pack 2 packs
Seasonings
- [A] Soy sauce 60ml
- [A] Mirin (Sweet Rice Wine) 60ml
- [A] Sugar 1.5 tbsp
Steps
- In a pot, add 700ml of water and 2 dashi packs, and let them soak for about 10 minutes.
- Cut the daikon radish into rounds, about 4cm thick.
- Peel the daikon radish thickly, including the fibrous lines. Peeling thickly allows the radish to soften faster and become more delicious.
- Cut the daikon radish in half lengthwise, and make cross-shaped cuts about one-third of the way deep. Making cuts helps the flavor penetrate better and speeds up cooking.
- Place the cut daikon radish in a heatproof bowl, add enough water to cover, and add a handful of raw rice. Adding raw rice removes the daikon's raw flavor, making it exceptionally delicious. Heating it in plenty of water makes it juicy.
- Cover with plastic wrap, creating an opening for steam to escape, and heat in the microwave at 600W for 20 minutes. Heat until a skewer can easily pierce it; add 5 more minutes if needed. Microwaving allows for parboiling without using the stove, saving time and enhancing the daikon's sweetness.
- Place the pot with the soaked ingredients over low heat. Simmer for 10 minutes at a temperature where the dashi packs are gently swirling. Simmering gently without boiling excessively extracts the umami without any harsh flavors.
- After 10 minutes, remove the dashi packs from the pot.
- Add 60ml of soy sauce, 60ml of Mirin (Sweet Rice Wine), and 1.5 tbsp of sugar to the extracted dashi. Stir gently to dissolve the sugar.
- Add the parboiled daikon radish to the pot with the prepared broth.
- Bring the pot to a simmer over medium heat until the daikon radish starts to boil.
- Once boiling, reduce to low heat, cover with an otoshibuta (drop lid) and a regular lid, and simmer for 30 minutes. Using an otoshibuta ensures the broth circulates evenly, allowing the flavor to soak in uniformly.
- After simmering for 30 minutes, turn off the heat and let it rest for at least 1 hour to allow the flavors to meld. Letting it sit overnight will further enhance the flavor, making it exquisite.
- Take out the amount you wish to eat, reheat, and then serve.
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