Simmered Daikon

 Simmered Daikon

2 Servings | 20-minute Prep Time | 30-minute Rest Time | 1.5-hour Cook Time

Ingredients

1 Daikon Radish

4 cups Filtered Water

For Dashi:

4 cups Filtered Water

¼ piece of Kombu Seaweed

1 ½ Tbsp Bonito Flakes (katsuobushi)

1 Tbsp Soy Sauce

½ Tbsp Mirin

For Garnish:

1 Green Onion

Yuzu or Lemon Zest 

Instructions

 For Dashi:

Soak kombu in 4 cups of filtered water in refrigerator for at least 30 minutes (overnight is preferred).

Over low heat, bring kombu in water to a simmer (about 10 minutes).  Do not let it boil or the flavor will be too strong. Remove kombu from water just before boiling and add bonito flakes to water. Bring to a boil, then immediately remove from heat and let infuse for 7-10 minutes. Strain bonito flakes from dashi. Season with soy sauce and mirin.

 For Daikon:

Peel daikon radish and cut into 2 ½ inch pieces. Score the top of each piece to ensure even cooking.

Bring 4 cups of water to boil in a small saucepan. Add daikon and let boil for 10 minutes.

Drain water.  Add dashi to daikon and bring to a simmer on low for 45-60 minutes, or until fork tender. While daikon is simmering, thinly slice green onion and arrange it in the bottom of serving bowls to create onion mandalas. Zest the citrus.

Remove daikon from dashi and place atop green onion slices.  Top with citrus zest. Serve with a bowl of dashi on the side to pour over the daikon (and have fun ruining your onion mandala with it). Enjoy immediately.