Cooked Radish – Furofuki Daikon

Daikon = Japanese radish Konbu = seaweed

Miso = soybean paste

Dashi soup: 7, 5 x 30 cm piece of dashi kombu, score it like a comb and make with 7 cups of water for about 10-15 minutes on low to medium heat until kombu rises to the surface. Discard kombu and use soup. (you can then serve the kombu the same way, I liked it. Note Ute).

Remove the skin from the radish generously and cut slices about 3 cm wide. Round off the edges with a kitchen knife. Put the radish into water for about 10 minutes at medium heat, so that the bitter taste disappears. Drain and set aside.

In the meantime, wipe konbu with a wet dishcloth, then soak a little 20 min in a saucepan with 1, 5 liters of water.

Add radish to konbu form and bubble in soaking water. Remove konbu. Next, soften radish open at low temperature for about 30 min.

After about 25 min, add miso, mirin, sugar and dashi clear soup to a saucepan and heat over low heat. Stir in egg yolks and gently billow over low heat for about 5 min, stirring throughout.

Drain radish pieces and bring to table in batches with sauce.

Warm with the main course. Sake goes well with it.

You can also use kohlrabi or white turnips.

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