- Half a Daikon/ Radish
- 6g of Bonito Flakes
- 3cm by 5cm of Kelp
- 1 tablespoon of soya sauce/ shouyu
- 2 teaspoons of mirin
Depending on your preference, you can adjust the amount of soya sauce. My version is not as salty as the Japanese version.
1. Wash the rice.
2. Collect the water that has been used to wash the rice. I used the water that was used for the second and third rinse. Ensure that the volume is enough to cover all your daikon pieces when you boil them.
1. Boil water.
2. Add bonito flakes and kelp into the boiled water and continue to boil the mixture.
3. Sieve out the contents, leaving the dashi soup.
Daikon no Nimono
1. Boil the rice water.
2. Peel off the skin of the daikon and cut it such that they are about 2-3cm in thickness.
3. Cut a cross across both sides of the cut daikon.
4. Add the cut daikon pieces into the boiling rice water. Boil till the daikon becomes softer.
5. Pour away about half of the rice water.
6. Add the dashi soup to the mixture.
7. Add soya sauce and mirin to the mixture.
8. Continue to cook the mixture for about 30 minutes.
And it is ready to serve~