Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Daikon Dengaku Miso

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It’s time to enjoy Daikon radish. In winter, you especially see many daikon radish at the supermarket. Daikon radish has plain and a bit bitter taste so it’s good for grating, simmering, steaming and grilling etc…This time, I would like to introduce simmered daikon radish with miso sauce on top called “Daikon no dengaku miso”. This is also simple, easy and yummy recipe! You’ll simmer daikon radish with kelp and Japanese rices until it becomes almost transparent color.(it’s kinda magic!) Then, put bonito flakes to add more comfort flavor. After taking out the daikon radish from the pot, we then put special sauce made of dark brown miso called Haccho-miso. This sauce is AMAZING! You can put this sauce for many other dishes. Enjoy Japanese cooking!

Ingredients (4 servings):

½ Daikon radish
1Tbsp Japanese rice
5cm x 2 slices Kelp
A grab of Bonito flakes *wrapped with new cloth or kitchen paper

(A)
150g Dark brown miso
100g sugar
1 Tbsp (15ml) mirin

Directions:

1. Cut up the radish into 3 cm thick rounds.

2. Put the daikon into the pot and pour plenty of water. Add rice and kelp and parboil for 30 minutes.

3. Take out the rice and kelp. Then, add extra water and wrapped bonito flakes. Then, boil for 30 minutes.
4. Prepare the sauce pan and add the ingredients in (A) and bring to a boil.
5. Place the cooked radish in a serving dish and pour the miso sauce over it.

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