A few days ago I was craving daikon and looking for inspiration. I looked through a few of my cookbooks and noticed a recipe in Alicia Silverstone’s book The Kind Diet that looked perfect.
I have made a few changes to reduce the salt content. I don’t use mirin very often, so it was nice to have a reason to pull it out. The sweet flavor works really well with daikon, blending in rather than overpowering it. This simple dish tastes delicious and looks beautiful on the plate, especially right next to a colorful pressed salad. I hope you enjoy it!
2″ kombu, soaked in water 10 minutes to soften
1 1/2 pounds daikon radish root, washed
2 tsp shoyu or tamari
2 tsp mirin
1. Cut the daikon into 1″ thick rounds. Slice an X halfway through the top of each daikon circle.
2. Cut the kombu into 4-6 pieces and lay on the bottom of the pot or skillet you are using.
3. Place the daikon circles, single layer, cut side up, on top of the kombu. Choose a pot that will fit the daikon snuggly.
4. Add water halfway up the daikon. Sprinkle the shoyu and mirin on top. Swish around so the water blends with the flavorings.
5. Bring the pot to a boil, reduce to simmer and cover. Let cook for about 15 minutes, then remove the cover and let daikon simmer until most of the liquid has evaporated and the daikon is tender. If the daikon becomes tender before the liquid has evaporated, simply lift the daikon out and serve.
6. I think the daikon is pretty when served cut side down.