- 4 peeled rounds of daikon, 1 1/2 inches thick, 2 inches in diameter
- 1 tablespoon short grain rice
- 2 cups light vegetable stock or vegetarian dashi
- 1 tablespoon light soy
- 1 tablespoon mirin
- pinch of salt
3 tablespoon light miso, preferably saikyo
2 tablespoon mirin
1 1/2 tablespoon sake
2 teaspoon sugar
1 tablespoon butter
Lemon for zest
*optional: finely sliced green onion, black sesame seeds for garnish
Bevel the edges of the daikon rounds at a 45° angle with a sharp knife; this prevents the sharp edges from breaking off while cooking. Place daikon rounds in a pot, add the rice, and cover with cold water. Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes, or until a toothpick inserts easily into the daikon. Drain, rinse with cold water, discarding the rice. Return the daikon to the pot.
Cover the daikon with the stock. Add the soy sauce, mirin and a pinch of salt. Simmer for 20 minutes, until tender. While the daikon is simmering, make the sauce.
In a small saucepot, combine the mirin, sake, and sugar. Bring to a boil, reduce heat and sim-mer for a minute to remove some alcohol. Whisk in the miso, remove from heat, and whisk in the butter. Finish with lemon zest to taste. Adjust seasoning with sugar if too salty, or with sake if too sweet. If the sauce becomes too thick (it will thicken as it cools), add some of the daikon cooking liquid. Serve warm or at room temperature.
When the daikon has finished simmering, drain, and divide in 4 serving dishes. Spoon some sauce over the daikon pieces and garnish with lemon zest.