Inspired by: Furofuki daikon
- Vata seasonOct – Dec in the north
- Kapha seasonJan – May in the north
Simmered Daikon with Miso Sauce (Furofuki Daikon)
- Serves
- 4
- Portion
- 2 rounds
- Time
- 50 min
- Texture
- Very soft
- Season
- Vata season (autumn – early winter)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Radish (mooli) | daikon, 3-cm rounds, peeled | 800 g | 4000 g | |
| Rice, white basmati (raw) | 1 tbsp (to blanch) | 15 g | 75 g | |
| Kombu (dried kelp) | 1 piece | 5 g | 25 g | |
| Water | 4 cups | 1000 ml | 5000 ml | |
| Miso (white or barley) | 2 tbsp | 30 g | 150 g | |
| Brown-rice syrup / rice malt | 1 tbsp | 15 g | 75 g | |
| Sesame seeds (til) | 1 tbsp ground | 10 g | 50 g | |
| Ginger, fresh | grated | 3 g | 15 g |
Method
How to cook it
Step 1: Bevel the daikon edges; score one side with a cross.
Step 2: Simmer 10 minutes with a spoon of rice (removes bitterness); rinse.
Step 3: Simmer in water with kombu 30 minutes until a skewer slides through.
Step 4: Warm miso, rice syrup, sesame and 2 tbsp cooking liquid to a sauce; spoon over.
Nutrition
Per serving, estimated
Low salt · 0.9 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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