Combine the miso sauce ingredients into a pan and mix well together. Cook over medium heat while stirring to boil off the liquid. It will spit, so be careful.
When the sauce starts to thicken, keep simmering and stirring over low heat until glossy, taking care not to let it burn. Stop cooking when the sauce is still rather loose. Turn off the heat and it's done.
Spoon a little sweet miso sauce on top of piping hot daikon radish simmered until tender, with a yuzu peel on top. I've cut the daikon radish so it's easy to eat.
Story Behind this Recipe
We always have a batch of basic sweet miso sauce on hand. You can add yuzu or shiso to it, mix sesame oil, use it in stir fries, and so on - it's very handy.
Adjust the sweetness of the sauce with the amount and type of miso. Sweet miso sauce will harden when cooled if it has too little moisture, so stop cooking it when it's still quite runny. If you make this in advance, store it in the refrigerator in an airtight container. Vary the basic sweet miso sauce to taste when you use it.