Daikon with Red Miso from Living Shojin Ryori by Danny Chu
You may see them all year round but winter is the best season for sweet and juicy daikon. Using string to cut the daikon into quarters will intrigue guests, injecting a delightful surprise to this ...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Butcher's twine
- Pot
- Stove
- Mixing bowl
- Spoon
Ingredients
- 12-cm (5-in) length daikon
- 1 tsp rice
- 2 Tbsp red miso
- 1 Tbsp raw sugar
- 2 Tbsp sake
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