Peel the daikon radish and cut into 1.5 cm round slices. If it's not too much trouble, round of any edges and score one side with a knife.
(Parboil the daikon) Fill a pot with water and add the daikon from Step 1. Turn on the heat. Once it comes to a boil, lower the heat to medium-low and let it simmer. When the daikon is soft enough that a skewer can be inserted easily, strain in a colander.
Place the parboiled daikon in a clean pot with the dashi, 3 tablespoons of canned scallop juices, light soy sauce, mirin, and sugar, and turn on the heat. When it comes to a boil, lower the heat to medium-low and simmer for 12-13 minutes.
Add the finely chopped mitsuba stalks to Step 3, along with 3 or 4 scallops from the can, and bring it to a boil. Break apart the scallops as you put them into the pot. Lastly, add katakuriko slurry to thicken the sauce, and then it's done. Decorate with the mitsuba leaves.
Story Behind this Recipe
Julienned daikon radish with scallops and mayo is a common household dish that's loved by everyone, so I decided to turn it into a simmered dish.
If you use the water that you washed the rice with to parboil the daikon, they will become very tender..