Simmered daikon / Furofuki daikon
Simmered daikon / Furofuki daikon

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, simmered daikon / furofuki daikon. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Simmered daikon / Furofuki daikon is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Simmered daikon / Furofuki daikon is something which I have loved my whole life.

Bevel edges of each slice to prevent the edges of the daikon from breaking up while cooking. Cut a shallow cross into one side of each slice to facilitate cooking. In a saucepan, arrange each slice cross-cut side down. Cover with rice water and cook until tender; drain.

To begin with this recipe, we must first prepare a few ingredients. You can cook simmered daikon / furofuki daikon using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Simmered daikon / Furofuki daikon:
  1. Get 2 cm piece of kombu - soaked in a little water
  2. Make ready Daikon - cut into rounds that are about 3cm thick; enough rounds to fill about 1 cup
  3. Get 1-2 leeks, cut on the diagonal so the slices are 4-5 cm
  4. Prepare Water
  5. Prepare 1 couple of pinches of sea salt
  6. Make ready 1/2 tsp mirin
  7. Get 1/2 tsp shoyu
  8. Take 1 spring onion, finely chopped
  9. Get For the sauce
  10. Make ready 2 tsp barley miso
  11. Take 2 tsp brown rice syrup
  12. Take 1 tbsp water
  13. Prepare Zest of 1 lemon - or 1/2 tsp yuzu juice

The daikon pieces get so tender and soak up all the dashi flavor. It's an incredibly flavorful dish, and yet so unassuming looking. My dear daughter loves furofuki daikon, a traditional simmered daikon radish dish! It's good when simmered for a long time, but that's a lot work, so I like to let my pressure cooker to do it.

Steps to make Simmered daikon / Furofuki daikon:
  1. Put the kombu in the bottom of a heavy pan (with a lid for later). Layer the daikon on top and then the leek.
  2. Add water so it just covers the daikon layer. Sprinkle the salt on top.
  3. Bring to a boil. Cover and simmer for 25 mins or so until the daikon is tender.
  4. Add the mirin and shoyu. Simmer for another 5 mins.
  5. Meanwhile: mix the sauce ingredients together. Then heat very gently.
  6. Serve the daikon and leek with some of the broth. And add the sauce on top. Sprinkle with the spring onion. Enjoy 😋

My dear daughter loves furofuki daikon, a traditional simmered daikon radish dish! It's good when simmered for a long time, but that's a lot work, so I like to let my pressure cooker to do it. If you don't add ground meat, this is a plain sweet miso sauce. It seems to be a Western thing to divide miso pastes into " white ", " yellow ", " red " and " brown ". To be honest, I think there as as many variations of miso as there are kimchi, and depending on the region they can taste very unique.

So that is going to wrap it up for this special food simmered daikon / furofuki daikon recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!