Furofuki Simmered Mooli Radish

Preparazione

1. Cut the daikon into 4 cm thick slices and peel the exterior skin. Slice and cut away the sharp corners on each slice so that you have rounded edges. This will help the slices to stay intact while you simmer as sharp edges can cause the slices to break apart. Make a shallow crosscut on both sides of each slice.
2. Arrange the daikon in a large saucepan and fill with 500ml water retained from rinsing Japanese rice. Bring to the boil. When boiling, lower the heat and simmer for about 30-40 mins or until the daikon softened.
3. Remove the daikon slices, and drain the water completely. Put the kombu kelp piece on the bottom of the pan and place the daikon slices on top of the kombu. Add the 500ml fresh water and dashi to the saucepan.
4. Bring to the boil, reduce the heat, and simmer for another 30–60 mins until the daikon has become very soft.
5. While the daikon is simmering prepare the sauce. Mix all the yuzu miso sauce ingredients in a microwaveable container and cover with cling film. Heat for a minute and stir well until evenly combined.
6. Arrange the daikon on a plate or in a bowl and garnish with yuzu miso sauce and yuzu peel.