This side dish is simple but fully brings out the flavor of radish. Delight your tastebuds with the contrast between savory kelp soup stock and sweet miso. Story: Furofuki is a style of cooking in which vegetables are cut into large pieces, boiled or steamed, then eaten with miso paste. The Japanese word "furofuki" literally means to "blow into a bath." In the past, people used to blow on a fire to prepare hot water for bathing, and it is said that eating a furofuki dish is similar, because you have to blow on it to cool it. This is where the dish derives its name from.
Nutrition per Serving
- 3.15 inch Daikon Radish
- 1 tbsp Rice (uncooked)
- as needed Water
- 1.97 inch Dried kelp
- 2 tbsp Sake
- 3 tbsp Suger
- 2 tbsp Red miso
- 2 tbsp Sake
Slice the radish into 4cm-thick rounds. Peel off the skin and cut away sharp corners so that the edges are round.
*By cutting away sharp corners of daikon radish, you can prevent it from falling apart while boiling.
Score cross one side of radish.
*By making cuts in the daikon radish, it cooks well and the flavor soaks in easily.
Put the radish slices in a pot. Pour enough water to cover them. Add the uncooked rice and then cover the pot with a lid. Bring to a boil over high heat.
*This step is to parboil the radish. By boiling together with rice, scum of radish is removed, and umami and sweetness of vegetables are brought out and finished with elegant taste.
Reduce the heat to medium and simmer for 30 minutes or until the radish slices become soft enough that a bamboo skewer or a fork could go through them.
Remove the radish slices, lightly wash, and drain the water. Put the daikon radish back in the washed pot and add the kelp and sake. Add enough water to cover the radish.
Bring to a boil and simmer on low for another 30 minutes.
In another pot, mix ingredients A. Heat over medium fire and keep stirring until it gets shiny.
Serve the radish on a plate and dress with sauce from Step 7.