Japanese · Side

Daikon Fukume-ni Drenched Radish

Name: Daikon Fukume-ni Drenched Radish
Total time: 1 h 39 min
Yield: Serves 6
Cuisine: Japanese
Ingredients: 1 daikon, about 1 kg; 1 tsp salt, for the pre-cooking water; 700 ml cold water; 12 g kombu; 15 g dried bonito flakes (katsuobushi); 1 tsp salt; 2 tsp light (usukuchi) soy sauce; 1 tsp mirin, a splash; 6 sprigs kinome (young sansho leaves)

Thick bevelled rounds of daikon pre-cooked until translucent, then simmered slowly in a pale, lightly salted dashi until soaked through; served in their broth with a sprig of kinome, the plainest and most comforting of simmered dishes.

YieldServes 6
Hands-on25 min
Total1 h 39 min
Difficulty

Ingredients

radish

1daikon, about 1 kg
1 tspsalt, for the pre-cooking water

dashi

700 mlcold water
12 gkombu
15 gdried bonito flakes (katsuobushi)

simmering liquid

1 tspsalt
2 tsplight (usukuchi) soy sauce
1 tspmirin, a splash

garnish

6 sprigskinome (young sansho leaves)optional

Diet

Pescatarian
Lower sugar

Contains

Gluten
Soy
Fish
Sulfites
Tuna
Bonito
Legumes (any)
Wheat
Rice
Cabbage family (any)
Radish
Sichuan pepper
Mold-ripened and koji-fermented foods
Seaweed (any)
Kelp
Histamine (aged and fermented foods)
Alcohol

Taste

Sweet
Salty
Umami / savory
Bitter
Smoke
Herbal / fresh

Texture

Tender-braised
Brothy

Equipment

Stovetop

Season

Fall
Winter

Effort

20–45 min active
1–3 hours total
Difficulty 1
Make-ahead friendly

Nutrition

Calories: low
Protein: low
Carbs: low
Fat: low
Fiber: low
Sodium: moderate

Budget

Budget: low

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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