Friday, October 16, 2009

Furofuki-Daikon Or What to do with a Daikon Root?

I've always wanted to try a Daikon Root recipe but had no idea once I found one how to follow along in a manner that made sense. Like with any new dish, there is bound to be some level of trial and error. My attempt was no exception.

For Japanese people this is no daunting task but if you are like me who didn't grow up with this stuff there's bound to be some initial confusion. But that's ok. We're here to share how we went about this so you can get an idea of what you can do and should you be in Japan and low on cash this is something you can make for next to nothing on the fly.

At first glance the Daikon Root looks sturdy enough to carve but one quickly finds how easy they are to split apart when you least want them to so proceed with care.

So what we did was slice in 1 1/4 inch cuts.
Next with a small pairing knife you'll need to peel off the outer edge of the Daikon Root.
This is where you find how easy it is to make unintentional cuts so take your time and make it look nice. Remember with any type of cooking presentation is part of the game. Once you have the outer edge of the root peeled away you'll want to make small cross like cuts to help absorb heat and avoid further splitting.

Now many recipes I have came across recommend cooking rice along side this dish. One byproduct of the rice cleaning process is the rice water. You'll actually want to use that water to cook the root slices for around ten minutes in a large sauce pan or cooking wok. On the surface this didn't make too much sense but they say this offers better texture so being I had never cooked with Daikon Root before, who was I to argue with?

Once you've cooked the Daikon Root in the rice water you'll want to drain that out and replace with a simmering sauce comprised of :
1tsp Sugar
1tsp Salt
2tsp of Mirin
3 or more tsp of Soy Sauce - Depending on taste.

Pour the Simmering Sauce in the Daikon and bring to a boil for ten minutes then serve.
If you have access to Japanese Kombu (kelp) you can add this when you serve it.

If you followed along you may do something creative with rice.
I added thinly sliced nori and furikake (roasted Sesame).
This is only a serving suggestion.

So far I have to say mine came out pretty good! That's a do-again at my house!

There are other Japanese ways to cook Daikon but for the simple first time this is one easy way to try.


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