Furofuki Daikon: With Leek and Miso Sauce
My husband has recently developed an unhealthy fixation with daikon. I’ve tried to explain to him that it won’t hurt him to go without it for a day or two, but it’s no use: he’s obsessed. To quell the beast, I made him this Negimiso (leek and miso) sauce tonight, which goes spectacularly with daikon. He was pleased…until tomorrow.
In this recipe, I share an old kitchen trick for keeping the daikon’s color a brilliant white, even after long cooking: boiling the daikon twice, the first time in the water you used to wash rice. Since we didn’t make rice tonight, I used a little work-around that gives you pretty much the same result. Read on to find out how I did it.
Ingredients (for four)
- Daikon – one
- The water you’ve used to wash rice in or, failing that, uncooked rice – two tablespoons – just to keep the daikon’s color
- Konbu – two segments
- Sake – two tablespoons
for negimiso sauce
- Leek – one, green part only. (Alternatively, you could use five or six spring onions: the result is the same.)
- Miso – two tablespoons
- Cooking oil – half a tablespoon
- Sugar – one tablespoon
- Mirin – two tablespoons
- Water – two tablespoons
The key here is to cook the daikon radishes and the spring onion sauce separately. Lets do the daikon first:
For the daikon:
- Cut the Daikon in 8-10 cm. segments, as you would for Daikon Nimono, then peel each segment
- Rinse well under cold water
- Place the segments in a large pot.
- If you’ve saved the water you used to wash some rice, cook the daikon in that water. Otherwise add two tablespoons of uncooked rice to the water
- Bring to a boil, covered, over a high flame
- Once it boils, uncover, and let cook for 20 minutes
- Strain and rinse the daikon under cold water, if you’d added rice, discard it
- Add two pieces of konbu to the pot, return the rinsed daikon to the pot, add six cups of water and two tablespoons sake
- Bring to a boil again, uncovered, over high heat
- Once it boils, turn the flame down to low,
- Make a little dome over the daikon using two layers of kitchen paper towels
- Allow to cook for another 40 minutes
For the sauce:
- Take only the green part of one leek (or of 5 or six spring onions), wash well and chop as small as possible
- Sautee in a small pan with the cooking oil over a medium-low flame, for about 10 minutes until it’s well cooked
- In a separate container, add miso, sugar, mirin and water, mix well.
- Add the miso mixture to the cooking leek, stir and cook for three minutes
When the daikon is fully cooked, remove from the water, plate, and place sauce over the daikon. Serve hot.
As you’ll certainly notice, this leek and miso sauce (negimiso) is heartstoppingly delicious. Enjoy it also over cooked aubergines, or as a rice topping.
For today’s dinner we had furofuki daikon, fried chicken and ohitashi (boiled greens).