Daikon Radish Recipe: Japanese Furofuki Daikon

Daikon Radish Recipe: Japanese Furofuki Daikon

Welcome to Itadakimasu Recipe, a Japanese cooking channel! Today, I’ll show you how to make a traditional Japanese daikon recipe known as Furofuki Daikon. This dish involves simmering daikon radish in a dashi broth, and then coating it with a savory white miso sauce and a sprinkle of yuzu zest. Enjoy a taste of Japanese cuisine! Please share it if you make it!

[Timecode]
0:00 How to Cut Japanese Radish
3:13 The Water Used to Wash Rice Absorbs Harshness from Daikon
4:18 Rinse Daikon under Running Water
4:51 Add Dashi (Japanese Soup Stock)
5:29 How to Make Shiratama Miso
6:29 Plate the Dish
7:03 Thinly Slice Yuzu Rind

[Ingredients]
4 (4cm) Daikon
A Little Rice
600ml-900ml Dashi (Japanese Soup Stock)
150g White Miso
3 Tbsp Sake
1 Egg Yolk
A Little Yuzu

[Preparation]
Cut the daikon into 4 cm thick rounds, yielding 4 rounds.
Peel the daikon thickly.
Trim off the edges, then repeat on the opposite side.
Make a cross incision on the top, about 1 cm deep.
In a pan, put the daikon and add water used to wash rice. Bring to a boil, then reduce the heat to low and cook for 40 minutes.
Remove the daikon from the pan and rinse under running water.
Put the drained daikon back in the pan.
Add 600ml-900ml dashi (Japanese soup stock) and bring to a boil. Then reduce the heat to low and cook for 10 minutes.
Make the shiratama miso. In a pan, mix 150g white miso, 3 tbsp sake, and 1 egg yolk, and knead the miso paste over low heat for about 5 minutes.
Plate the dish and add the dashi and shiratama miso. Sprinkle thinly sliced yuzu rind on top.

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[Music]
relax085
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composer : Masami Tomoshige
作曲者 : トモシゲマサミ

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#daikonradishrecipe
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