Daikon in Miso Broth from Living Shojin Ryori by Danny Chu
This quick, easy way to prepare Japanese daikon is perfect for the winter months. The daikon remains sweet, with a subtle savoury flavour from the miso broth and a hint of spicy heat from the chilli.
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Wooden spoon
- Measuring spoon
- Mixing bowl
Ingredients
- 10-cm (4-in) length daikon (about 325 g / 11½ oz)
- 3-cm (1⅕-in) slice red chilli
- 1 tsp sesame oil
- 200 ml (6⅔ fl oz) konbu dashi
- 1 Tbsp mirin
- 1 Tbsp white miso
- 1 tsp potato starch
- 1 Tbsp sake
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