Daikon no Miso Soba

This is a side dish I put together from an idea I read in the Samurai book Yojokun by Kaibara Ekiken. In it he describes the idea of simmering sliced daikon root in miso. This seemed like an idea to try. After all, if it was good enough for the Samurai it was good enough for me.

So what I did here was take half a daikon root and made thin slices that included slicing around the edges.

Next I took some miso paste and prepared it for simmering. But this didn't seem like it was going to be enough for my American-jin taste. So when in doubt, improvise.

So up until now I followed the Yojokun's mention of simmering thinly sliced daikon root in miso.


But here is where I deviate from the Samurai who stirred this over a hearth in the Edo Period. You see being Latino, we love cooking with onions. So instinctivly I added half a white onion and cut the slices into thirds. To add some color, I took half a carrot and after peeling it I cut the carrot into wedges. You can use a whole carrot if you choose. I just used half a carrot because I am still out of work and never like to be without some carrot. You just never know when you'll need one!

Taking your sliced vegetables, throw them into a pot with your miso and simmer for a minimum of five minutes. I like to leave it in there longer but that's just me! When everything is firmly simmered, add one package of Yaki-Soba noodles and stir. You won't need to use more than one package. Trust me!

Enjoy!

This can be served as a delicious side dish.

We served ours with Soy Sauce Queen's Chicken Nanban. We found this to make a great meal combination.

To find out how to make that visit her blog.
soysaucequeen - chicken-nanban