Cut a <quantity>3<unit>cm</unit></quantity> round off of <quantity>150<unit>g</unit></quantity> 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 <quantity>1</quantity> 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 <quantity>½<unit>cup</unit></quantity> of miso and <quantity>3<unit>tbsp</unit></quantity> of sugar into a saucepan

Add <quantity>2<unit>tsp</unit></quantity> of mirin and <quantity>2<unit>tsp</unit></quantity> 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 <quantity>3<unit>cups</unit></quantity> of water, <quantity>1</quantity> <quantity>5<unit>cm</unit></quantity>x<quantity>2<unit>cm</unit></quantity> kombu leaf, and <quantity>1<unit>tbsp</unit></quantity> of soy sauce to a saucepan over high heat

Add <quantity>1<unit>tbsp</unit></quantity> 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.