Japanese Braised Daikon

Ingredients

• 1 large Daikon radish
• 3 cups Dashi stock
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sugar
• 1 inch piece Ginger

Steps

1. Peel the daikon radish and cut into rounds about 1 inch thick. Optionally, shave off the sharp top and bottom edges of each round to prevent them from breaking during simmering.
2. Place the daikon rounds in a pot and cover with water. Bring to a boil and cook for 10 minutes to remove bitterness, then drain and rinse.
3. In the same pot, combine the dashi stock, soy sauce, mirin, sugar, and sliced ginger.
4. Add the parboiled daikon back into the pot. Ensure the liquid mostly covers the radish rounds.
5. Place a drop lid (otoshibuta) or a piece of parchment paper directly on top of the radish to keep them submerged.
6. Simmer on medium-low heat for 30 to 40 minutes until the daikon is completely tender and has absorbed the flavors of the broth.
7. Serve warm in individual bowls with a bit of the braising liquid poured over the top.