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Furofuki Daikon with Yuzu-Miso
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Yui Fukami

Yui Fukami

Furofuki Daikon with Yuzu-Miso

1h 15m

Furofuki Daikon with Yuzu-Miso is a popular dish in Japan, especially during the winter months, when daikon is in season. It is often served as a side dish or appetizer, and is enjoyed for its delicate flavor and warming properties. It also pairs nicely with rice, grilled fish, steamed vegetables, and tofu.

With easy preparation and simple, rustic seasoning, the daikon radish can become the main dish. The harmony of the soup overflowing from the daikon and the yuzu-miso is very gentle.

My grandmother and mother used to make this dish when I was a child. To be honest, I didn't think it was very special at the time, but now that I have grown up and become an adult, I miss this simple and nostalgic taste very much.

  • Cut a 3 cm round off of 150 g of daikon radish. Peel and cut it in half. Repeat once more

    Step 0

  • Transfer the daikon slices to a pan full of water and simmer for 20m over medium-low heat until tender

    Step 1

  • Peel 1 yuzu

    Step 2

  • Remove the white pitch from the peel carefully

    Step 3

  • Thinly slice the peels

    Step 4

  • Squeeze the juice out of the yuzu into a bowl, removing any seeds

    Step 5

  • Add ½ cup of miso and 3 tbsp of sugar into a saucepan

    Step 6

  • Add 2 tsp of mirin and 2 tsp of sake to the pan. Mix it

    Step 7

  • Warm the miso over medium heat, and cook until the sugar has dissolved

    Step 8

  • Turn the heat down to low. Add the yuzu peels and juice, and mix it. Cook it until you obtain the desired consistency

    Step 9

  • The Yuzu-Miso is ready

    Step 10

  • Drain the daikon radish

    Step 11

  • Rinse the daikon radish in a bowl with cold water

    Step 12

  • Add 3 cups of water, 1 5 cm x 2 cm kombu leaf, and 1 tbsp of soy sauce to a saucepan over high heat

    Step 13

  • Add 1 tbsp of mirin and the cooked daikon radish. Simmer for 20m over medium-low heat to absorb the flavors

    Step 14

  • Plate 2 pieces of the daikon radish and top with the Yuzu-Miso to taste. Garnish with thinly sliced yuzu peels. The Furofuki Daikon with Yuzu-Miso is ready

    Step 15

  • Enjoy! This a very delicate dish that can be served as an appetizer or a side.

    Step 16

Yield 2 people

  • Daikon Radish

    Daikon Radish

    150 g
  • Kombu Seaweed

    5cmx2cm Kombu Seaweed

    1 leaf
  • Soy Sauce

    Soy Sauce

    1 tbsp
  • Mirin

    Mirin

    1 tbsp
  • Yuzu Peel

    Thinly Sliced Yuzu Peel

     to garnish
  • Water

    Water

    3 cups

Yuzu-Miso

  • Miso

    Miso

    ½ cup
  • Yuzu

    Yuzu

     1
  • Mirin

    Mirin

    2 tsp
  • Sake

    Sake

    2 tsp
  • Sugar

    Sugar

    3 tbsp

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