Braised Daikon Radish

Author

Christian Leue

Servings

5

Category

Appetizer

Ingredients

• 1 large or two medium daikon radish, enough to make 10 1-inch thick slices
• 1" piece of ginger, scrubbed and sliced into thin rounds
• 1 star anise pod
• 1 black cardamom pod (optional)
• 1 dashi stock packet‡ – This is also what you want to use when making miso soup, and is a great addition to many western soups as well. Be aware that many commercial dashi powders and stocks are made from yeast extract and/or MSG, and will be less complex in flavor (think vanilla extract vs. imitation vanilla).
• A drop lid (this is called otoshibuta in Japanese), you can find them online, or can alternatively use any lid that is slightly smaller than your pot and fits inside. It keeps the ingredients from agitating too much, which keeps the broth clear as is reduces.
• 2 Tbsp shoyu* (Japanese soy sauce)
• 2 Tbsp mirin, (Japanese sweet cooking sake) or substitute sake if you prefer it less sweet
• Karashi (Japanese mustard), alternatively sub any hot mustard
• Pickled young turmeric or ginger
• Toasted Japanese sesame seeds
• Espelette pepper

Directions

1. Make the spiced dashi stock in a small pot. Gently heat the packet, ginger, and spices in 4 cups of water making sure not to boil it. Simmer for 15 minutes. If using only kombu you can follow the same instructions. Remove the solids which can be used again at a higher temperature to make a less delicate but still flavorful stock.
2. Add the shoyu and mirin to the spiced dashi. Stir well and give it a taste (you'll want it to be only lightly salty and sweet as the broth will reduce and concentrate).
3. Peel the daikon and slice it into 1" thick rounds. Using a vegetable peeler, round off the edge on each side so you're left with a smoother shape more like a bar of soap. This will keep the broth clear as the edges will be less likely to crumble during cooking. 
4. Add the pieces to a large shallow pot where they can all fit in one layer, then add the spiced dashi stock, and if necessary, some water, to cover the pieces.
5. Add your drop lid, then heat the broth to a low simmer. Allow to cook for an hour and a half, adding a bit of water as necessary to keep the pieces submerged.
6. Remove the lid, gently flip the pieces, and cook until the liquid is reduced by 2/3 and the daikon are dark and meltingly tender, usually about 50-60 minutes more.
7. Allow to cool briefly, then serve in small dishes with some of the broth and whatever garnishes you like.