Kia ora cooking mates! How are you doing in these cold days? Japanese radish Daikon is becoming delicious now. Have you seen large daikon in the market? It’s time to cook Furo-fuki Daikon which is representative Japanese winter cooking. Let the daikon enjoy a long bath (furo) ! There are kinds of miso sauce for it. I introduce delicious “Tama-miso” (egg yolk miso sauce) this time.
I cook whole daikon at a time, because it will be simmered for long and the cooked ones can be stored in the fridge, so I enjoy the lefts on another day too. The Tama-miso (the paste) is also able to be stored in the fridge.
In the addition to the simple one, I added steamed pumpkin, Brussel sprout, prawn, gingko-nuts on the daikon, as in the photo. Here is the recipe as follows:
*************************************************************************************** Measurement: 1T = 1 Table spoon (15ml) (6～8 servings as a side dish) 1t = 1 tea spoon (5ml)
800g～1kg daikon (half～whole) 2T sake (or cooking sake) （*option） 5g dried kombu kelp if you have
1) Peel the skin off of daikon, cut in thickness of 2～3cm. Make cross cut at the center (to be cooked well).
Tournage (round off the corners) is recommended. This is one of the process in Japanese cooking.
2) Put the daikon in the pan with water which cover the all of daikon. Add sake (*and dried kombu), then heat up. When it boiled, reduce the heat, simmer with cover for 40～45min until daikon became soft ( enough it can be cut by chopsticks at the eating.)
If you use veges for the decoration, put the steamer on top of the pan of daikon cooking, and steam there. Check often the veges and take out when it's cooked, while daikon is simmered underneath.
3) Tama-miso sauce: While the daikon is on the cooking, make the sauce. Mix all ingredients in a small pan, heat up, stir well with spatula during the cook. When you feel the texture changed a little heavier (it means egg yolk was cooked), off the heat. Thin the paste with a little of broth from the pan of daikon-cooking, to make it smooth sauce texture. The paste or sauce will be good as a dip for vegetables, store it in the fridge if it's left, and enjoy it again another time!
4) Place the daikon on individual plate or bowl, pour the sauce over.
**As an option, some toppings would be nice if you have. Just squeeze a hole in the middle of Daikon, then sauce,
and toppings get put on there to sit well. I added Mizuna leaves and pumpkin seeds around. 蒸したカボチャをのせ、水菜とパンプキン・シードをあしらってみました。
Serve hot. Enjoy the soft texture of daikon with delicious sauce!
私は、このひと月はショールーム巡り。 
Kia ora cooking mates!
柔らかく調理した大根に味噌ダレをかけるだけ
