Bath Bubble Daikon
There is no need to trim the edges to prevent them from falling apart when cooked. Floury foods like potatoes will fall apart when cooked, but fibrous foods like radishes will not fall apart when cooked. This is the same as saying that you should trim the edges of konjac, so you don't need to trim the edges.
Peel the radish thickly and cut into 3cm round slices
Add a pinch of salt to a pot filled with rice water, add the daikon radish, turn on the heat, and simmer for about 30 minutes
Insert the bamboo skewer from the blunt end until it goes through easily
Once the radish is soft, discard the rice water and boil it again lightly in water. (This will remove the bitterness. This is called 'agariyu' (deep-boiling radish).)
Put kelp and plenty of water in a separate pot and bring to a boil. Once boiling, add [4] and simmer for about 30 minutes. (Since we will be adding white miso paste, the only seasoning used here is kelp.)
After 30 minutes, place the daikon radish in a bowl, top with plenty of white miso paste, and pour in the cooking water from [5] to complete
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- Japanese white radish
- About 12 cm
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- Rice water
- Appropriate amount
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- salt
- Small amount
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- kelp
- 10g
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- White-fried miso
- Appropriate amount
