HOW TO MAKE ★FUROFUKI DAIKON★Simmered Daikon with Miso sauce （EP233） | Kitchen Princess Bamboo

Today, I'm going to be making FUROFUKI DAIKON.

It's autumn and winter dish, so warm and comforting.

When you take a bite, the savory dashi flows into your mouth!

So, the dashi is the key to the recipe.

It's easy to make, but you will need a long time to cook.

It's totally worth it!

5 servings
・Simmered Daikon
500~600g (1~1.5 pound) Daikon (1/3 daikon)
Rice rinsed water to cover (or 1 tablespoon rice and water to cover)
3 pieced Kombu kelp
1.5 Litre water (6 cups)
20g thick sliced Katuobushi ※thin slice is also OK
2 tablespoons soy sauce ※preferably light soy sauce
2 tablespoons Mirin
1/2 teaspoon salt

・Miso sauce
3 tablespoons red miso
2 tablespoons Sake (or water)
2 tablespoons Mirin
1 1/2 tablespoons sugar

Yuzu peel for aroma


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