📝 About This Recipe
Furofuki Daikon is a cornerstone of Japanese temple cuisine (Shojin Ryori), celebrating the humble radish in its most elegant form. Thick rounds of daikon are simmered until they become buttery and translucent, then topped with a rich, velvety miso sauce. It is a soul-warming dish that perfectly balances the refreshing, watery sweetness of the radish with the deep umami of fermented soybean paste.
🥗 Ingredients
The Daikon Base
- 1 large Daikon Radish (about 2 pounds, thick and firm)
- 1 tablespoon Rice (uncooked, used to keep daikon white and remove bitterness)
- 1 piece Kombu (approx 4x4 inches, wiped with a damp cloth)
- 6 cups Water (enough to fully submerge the radish)
Sweet Miso Glaze (Nerimiso)
- 4 tablespoons White Miso (Shiro Miso) (sweet and mild variety)
- 1 tablespoon Red Miso (Aka Miso) (for depth of color and saltiness)
- 2 tablespoons Mirin (high quality)
- 2 tablespoons Sake (Japanese rice wine)
- 1.5 tablespoons Sugar (adjust to taste)
- 2 tablespoons Daikon Simmering Liquid (reserved from the pot)
Garnish and Aromatics
- 1 teaspoon Yuzu Zest (finely grated; substitute lemon zest if unavailable)
- 1 teaspoon Toasted White Sesame Seeds (lightly crushed)
- 2 pieces Shiso Leaves (finely julienned for a fresh pop)
👨🍳 Instructions
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1
Peel the daikon radish thickly (about 2-3mm deep) to remove the fibrous outer skin. Cut the radish into thick rounds, approximately 1.5 inches (4cm) tall.
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2
Perform 'Mentori' by shaving off the sharp edges of each radish round with a vegetable peeler or knife. This prevents the edges from breaking during the long simmering process.
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3
Score a shallow 'X' into one flat side of each radish piece, about 1/4 inch deep. This allows the heat and flavors to penetrate the center more efficiently.
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4
Place the daikon rounds in a large pot and add enough water to cover them completely. Add the tablespoon of raw rice. Bring to a boil, then reduce to a simmer for 20 minutes. This 'pre-boil' removes the harshness and keeps the daikon pearly white.
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5
Drain the daikon and rinse each piece gently under cold water to remove the rice starch. Wash out the pot.
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6
Return the daikon to the clean pot. Add the kombu and enough fresh water to cover. Bring to a very gentle simmer—do not let it boil vigorously, as this toughens the radish.
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7
Simmer the daikon for 40-50 minutes. You know it is ready when a bamboo skewer slides through the center with absolutely no resistance, like soft butter.
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8
While the daikon simmers, prepare the miso glaze. In a small saucepan, combine the white miso, red miso, mirin, sake, and sugar. Whisk until smooth.
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9
Add 2 tablespoons of the daikon simmering liquid to the miso mixture. Cook over low heat, stirring constantly with a spatula, until the sauce thickens to a glossy, spreadable paste (about 5 minutes).
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10
Remove the miso sauce from the heat and stir in half of the yuzu zest to infuse the aroma.
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11
To serve, place one or two daikon rounds in a shallow bowl. Spoon a small amount of the simmering liquid around the base to keep it warm.
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12
Generously dollop the warm miso glaze over the top of the daikon. Garnish with the remaining yuzu zest, toasted sesame seeds, and julienned shiso.
💡 Chef's Tips
Always peel the daikon deeper than you think; the outer rings remain tough even after hours of cooking. The rice used in the first boil is a traditional secret—the starch neutralizes the sulfurous odors of the radish. Never let the pot reach a rolling boil once the kombu is added, or the broth will become bitter and slimy. If you have leftovers, keep the daikon submerged in its liquid in the fridge; it tastes even better the next day. For a vegan version, ensure your miso and sake brands do not use animal-derived processing agents.
🍽️ Serving Suggestions
Serve as a warm appetizer alongside a chilled glass of Junmai Ginjo Sake. Pair with a bowl of steamed brown rice and miso soup for a traditional Shojin Ryori meal. Accompany with lightly grilled mackerel or salt-grilled Sanma for a balanced dinner. Serve with a side of pickled ginger (Gari) to cleanse the palate between bites of the rich miso. A pot of hot Genmaicha (roasted rice green tea) complements the earthy tones of this dish perfectly.