Steps

1. Use half a daikon radish (500g) and cut it into rounds 1.5cm thick.
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2. Peel the daikon radish thickly with a knife. This is the key! When making simmered dishes, peeling thickly helps remove the tough fibers between the skin and the flesh.
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3. Cut the peeled daikon in half lengthwise, then make light cross-shaped incisions. This is the key! The incisions will help the flavors penetrate better, saving time.
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4. Transfer the daikon to a heatproof container, sprinkle with 1 tsp of sugar all over, and let it soak in. This is the key! The sugar's osmotic pressure draws out excess moisture from the daikon, making it absorb flavors more easily, similar to parboiling.
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5. Loosely cover the daikon with plastic wrap and microwave for 8 minutes at 600W, or until tender.
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6. Cut the 2 grilled chikuwa into bite-sized pieces. This is the key! Grilled chikuwa is recommended for simmered dishes as it absorbs flavor well.
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7. In a frying pan, combine 500ml of water, [A]1 dashi pack, [A]3 tbsp cooking sake, [A]3 tbsp mirin, [A]1.5 tbsp soy sauce, [A]1 pinch of salt, and the cut chikuwa.
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8. Bring the simmering liquid to a rolling boil.
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9. Once the simmering liquid boils, turn off the heat temporarily. This is the key! If you keep boiling the liquid while the daikon is still being heated in the microwave, it will reduce too much, so turn off the heat for now.
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10. Remove the plastic wrap from the microwaved daikon and check if a toothpick can be easily inserted.
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11. Add only the daikon to the reheated simmering liquid, without adding any liquid released from the daikon.
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12. Once the simmering liquid boils again, reduce the heat to low and cover with a piece of parchment paper (otoshibuta).
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13. Cover and simmer for 15 minutes.
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14. After 15 minutes, open the lid and remove the dashi pack.
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15. Let it rest, off the heat, for 10 minutes. This is the key! Flavors meld as the ingredients cool down, and this extra step significantly enhances the taste.
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16. After 10 minutes, remove the lid and parchment paper, and bring it back to a gentle simmer.
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17. Spoon the simmering liquid over the daikon and reduce the liquid until it thickens slightly. This is the key! Reducing the simmering liquid well creates a more distinct and delicious flavor for the dish.
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18. Once the simmering liquid has thickened, it's ready. Serve in bowls.
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