Furofuki Daikon with Yuzu-Miso
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
Transfer the daikon slices to a pan full of water and simmer for 20m over medium-low heat until tender
Peel 1 yuzu
Remove the white pitch from the peel carefully
Thinly slice the peels
Squeeze the juice out of the yuzu into a bowl, removing any seeds
Add ½ cup of miso and 3 tbsp of sugar into a saucepan
Add 2 tsp of mirin and 2 tsp of sake to the pan. Mix it
Warm the miso over medium heat, and cook until the sugar has dissolved
Turn the heat down to low. Add the yuzu peels and juice, and mix it. Cook it until you obtain the desired consistency
The Yuzu-Miso is ready
Drain the daikon radish
Rinse the daikon radish in a bowl with cold water
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
Add 1 tbsp of mirin and the cooked daikon radish. Simmer for 20m over medium-low heat to absorb the flavors
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
Enjoy! This a very delicate dish that can be served as an appetizer or a side.
Yield 2 people
Daikon Radish150 g
5cmx2cm Kombu Seaweed1 leaf
Soy Sauce1 tbsp
Thinly Sliced Yuzu Peelto garnish