A common nimono, or simmered dish, served in Japan. From sushiandtofu.com.
Ingredients: [‘daikon radishes’, ‘water’, ‘konbu’, ‘dashi stock’, ‘light soy sauce’, ‘mirin’, ‘sugar’, ‘salt’]
Quantity of Ingredients: [“18 ounces daikon radishes”,”2 quarts water, from rinsing rice “,”1 piece konbu (2 x 5 inch)”,””,”3 -3 1/3 cups dashi stock”,”3 tablespoons light soy sauce”,”2 tablespoons mirin”,”2 tablespoons sugar”,”1 teaspoon salt”]
Number of Servings: 4
Steps: [‘Cut daikon into 1 1/2 inch thick rounds. Peel. 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.’, ‘Combine simmering sauce ingredients.’, ‘Place cooked daikon on top of the kombu in a saucepan. Pour simmering sauce over and bring just to a simmer, then reduce heat to low and simmer until soft, about 20 minutes.’, ‘Arrange daikon slices in 4 warmed dishes. Discard konbu. Pour remaining cooking liquid over daikon and serve.’]