Japanese · Side

Furofuki Daikon with Sweet White Miso

Name: Furofuki Daikon with Sweet White Miso
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: Japanese
Ingredients: 1 large daikon (about 1.2 kg); 1½ L water, enough to cover; 1 piece kombu, 5 cm square, wiped; 1 pinch salt; 200 g sweet white miso (saikyo miso); 3 tbsp saké; 2 tbsp mirin; 1 tbsp sugar; 1 egg yolk; 3 tsp finely grated yuzu or lemon zest (or finely grated ginger, a pinch of chopped kinome, shichimi or ground sansho); 200 ml cold water; 3 g kombu; 4 g dried bonito flakes (katsuobushi); 6 sprigs kinome (young sansho leaves)

Thick rounds of daikon simmered in a light kombu broth until translucent and spoon-tender, crowned with a glossy sweet white miso sauce set with egg yolk and scented with yuzu. Japan's classic winter radish dish.

YieldServes 6
Hands-on25 min
Total1 h 15 min
Difficulty

Ingredients

radish

1large daikon (about 1.2 kg)
1½ Lwater, enough to cover
1 piecekombu, 5 cm square, wiped
1 pinchsalt

miso sauce

200 gsweet white miso (saikyo miso)
3 tbspsaké
2 tbspmirin
1 tbspsugar
1egg yolk
3 tspfinely grated yuzu or lemon zest (or finely grated ginger, a pinch of chopped kinome, shichimi or ground sansho)

dashi for thinning

200 mlcold wateroptional
3 gkombuoptional
4 gdried bonito flakes (katsuobushi)optional

garnish

6 sprigskinome (young sansho leaves)optional

Diet

Pescatarian

Contains

Gluten
Egg
Soy
Fish
Sulfites
Birds' eggs (any)
Tuna
Bonito
Legumes (any)
Barley
Rice
Citrus fruits (any)
Lemon
Cabbage family (any)
Radish
Sichuan pepper
Yeast
Mold-ripened and koji-fermented foods
Seaweed (any)
Kelp
Histamine (aged and fermented foods)
Alcohol

Taste

Sweet
Salty
Umami / savory
Richness / fat
Herbal / fresh
Aromatic spice

Texture

Creamy
Tender-braised

Equipment

Stovetop

Season

Winter

Occasion

Weeknight
Entertaining

Effort

20–45 min active
1–3 hours total
Difficulty 2
Make-ahead friendly

Nutrition

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

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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