Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, furofuki daikon. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Furofuki Daikon is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Furofuki Daikon is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have furofuki daikon using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Furofuki Daikon:
- Take 1/2-1 Daikon (White Radish)
- Make ready Rice 1 to 2 tablespoons *OR Water retained from washing rice
- Prepare Kombu Kelp 10cm *OR Instant Dashi Powder 1 teaspoon
- Prepare 1/2 teaspoon Salt
- Get 1 teaspoon Soy Sauce
- Take Miso Sauce Ingredients
- Take 3 tablespoons Miso
- Prepare 1 tablespoon Sugar
- Prepare 1 tablespoon Mirin
- Take 1 tablespoon Sake
Steps to make Furofuki Daikon:
- Cut the Daikon Radish into 3 or 4 cm thick slices and peel and shave off the edges to round them. Make a shallow cut about 1 cm deep in a cross pattern on one end. This side will be the bottom.
- Place the Daikon slices and Rice to the pot with plenty of water. If you have saved rice-washed water, use it. Bring to a boil, then simmer on low heat for about 30 minutes to 1 hour until tender. Soak in water and rinse well to remove the starchiness.
- Now you cook them in Dashi Stock. Fill a pot with enough water to cover the daikon, then add Kombu, Soy Sauce and Salt. Cover with a lid and simmer on low heat for 20 to 30 minutes.
- Place all ingredients for Miso Sauce in a bowl and mix well. Microwave for 20 seconds or so a few times would help Sugar resolve well. *Note: If you like Yuzu and luckily have Yuzu juice, you can add 1 teaspoon to this sauce. Some people add small amount of Ginger juice.
- Serve Daikon hot with the sauce.
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