Traditional Braised Daikon

From Hiroko's American Kitchen: Cooking with Japanese Flavors

Cookbook

Author(s): Hiroko Shimbo

Page 113

Cuisine: Japanese

Course: Sides

Japanese small dish

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lisakelsey

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1 reviews, average rating 4.0 / 5

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lisakelsey

13 years ago

★ ★ ★ ★ ★ 4/5

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In the notes for this recipe the author says you can use the water from rinsing rice to boil the daikon in the first step to make the radish taste milder. Since I was making rice anyway I did, and the radish turned out delectably buttery. So good! I didn't even need the miso topping (although I'm sure that would have made it even better)--i just drizzled a little soy sauce and bonito on it.

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