Boiled Daikon Radish with Miso

This delicious daikon radish is filled with the delicious taste of the konbu dashi!
Cutting the boiled daikon with miso sauce into extra-large pieces is so tasty.

Ingredients: 4 servings

Daikon radish
5 cm x 5 cm
Yuzu peel
Dengaku Miso
4 tablespoons
2 tablespoons
2 tablespoons
2 tablespoons
Yuzu pepper paste
to taste


1. Cut the daikon into a hearty large slices.
2. Thinly peel the skin. Use the peeled skin in a kinpira stir-fry or other dishes.
3. Round the edges.
4. Fill the pressure cooker with water, add the daikon, and turn on the heat. Once it becomes pressurized, turn off the heat and leave until the pressure is released. If you don't have a pressure cooker, boil the daikon in water that rice has been washed in.
5. Remove the daikon and wash quickly with cold water.
6. Place the daikon in a pot covered with enough water to just be submerged. Add the konbu and boil on low heat. This will allow the flavor of the konbu to carefully be absorbed into the daikon.
7. Combine all of the ingredients for dengaku miso into a pot and turn down the heat to low.
8. Let it boil as you agitate the pot so that it doesn't burn. Once it becomes shiny, it's done.
9. Top the boiled daikon with lots of the dengaku miso sauce. If you sprinkle a little bit of yuzu pepper onto the dengaku miso, you can enjoy a delicious yuzu flavored dengaku miso.
10. Optionally top with a few yuzu peels and enjoy!

Story Behind this Recipe

I made this because I was given a lot of daikon radish from Kanazawa Prefecture.