Simmered daikon / Furofuki daikon

Name: Simmered daikon / Furofuki daikon
Yield: 2 as a side
Cuisine: British
Ingredients: 2 cm piece of kombu - soaked in a little water; Daikon - cut into rounds that are about 3cm thick; enough rounds to fill about 1 cup; 1-2 leeks, cut on the diagonal so the slices are 4-5 cm; Water; 1 couple of pinches of sea salt; 1/2 tsp mirin; 1/2 tsp shoyu; 1 spring onion, finely chopped; 2 tsp barley miso; 2 tsp brown rice syrup; 1 tbsp water; Zest of 1 lemon - or 1/2 tsp yuzu juice

Alessandra @alessa

This is a macrobiotic version of the classic.

It doesn’t use rice and because the daikon isn’t simmered for as long, the slices are not as thick as you sometimes see.

If you’re new to the dish, it’s a lovely way to eat daikon + it is incredibly good for you!

This is a macrobiotic version of the classic.

It doesn’t use rice and because the daikon isn’t simmered for as long, the slices are not as thick as you sometimes see.

If you’re new to the dish, it’s a lovely way to eat daikon + it is incredibly good for you!

Alessandra @alessa

This is a macrobiotic version of the classic.

It doesn’t use rice and because the daikon isn’t simmered for as long, the slices are not as thick as you sometimes see.

If you’re new to the dish, it’s a lovely way to eat daikon + it is incredibly good for you!

This is a macrobiotic version of the classic.

It doesn’t use rice and because the daikon isn’t simmered for as long, the slices are not as thick as you sometimes see.

If you’re new to the dish, it’s a lovely way to eat daikon + it is incredibly good for you!

Saved

Ingredients

2 as a side

2 cmpiece of kombu - soaked in a little water
Daikon - cut into rounds that are about 3cm thick; enough rounds to fill about 1 cup
1-2leeks, cut on the diagonal so the slices are 4-5 cm
Water
1couple of pinches of sea salt
1/2 tspmirin
1/2 tspshoyu
1spring onion, finely chopped
For the sauce
2 tspbarley miso
2 tspbrown rice syrup
1 tbspwater
Zest of 1 lemon - or 1/2 tsp yuzu juice

Saved

Steps

1

Put the kombu in the bottom of a heavy pan (with a lid for later). Layer the daikon on top and then the leek.
2

Add water so it just covers the daikon layer. Sprinkle the salt on top.
3

Bring to a boil. Cover and simmer for 25 mins or so until the daikon is tender.
4

Add the mirin and shoyu. Simmer for another 5 mins.
5

Meanwhile: mix the sauce ingredients together. Then heat very gently.
6

Serve the daikon and leek with some of the broth. And add the sauce on top. Sprinkle with the spring onion. Enjoy 😋