For the Daikon from Umami: The Fifth Taste by Heston Blumenthal
Preheat a water bath to 185°F (85°C). Peel the daikon and cut into 1½ in. (4 cm) thick portions. Place each portion into a vacuum bag, along with 20 g of the daikon braising liquid in each bag....
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Cooking tools:
- Vacuum sealer
- Peeler
- Chef's knife
- Cutting board
Ingredients
- 3 to 4 large daikon radishes
- Reserved daikon braising liquid
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