Furofuki Daikon with Dengaku Miso
Quick answer
- Total time
- 65 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Thick rounds of daikon are boiled first in rice-rinsing water to take away bitterness, then moved to a very light broth of kombu and a little light soy to cook through.
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Most of the seasoning comes from the warm dengaku miso spooned on top, finished with fine shreds of yuzu peel. In Kyoto it has traditionally been made with Shogoin daikon, which holds its shape through long cooking.
Ingredients
Instructions
- 1
Cut 500g daikon into four 4cm-thick rounds and peel about 3mm deep.
Chamfer the edges and score a 1cm-deep cross in the center of one face.
- 2
Cover daikon with 1000ml rice-rinsing water in a wide pot.
Bring to a boil, lower heat, and simmer for 20 to 25 minutes until a skewer reaches the center with slight resistance.
- 3
Rinse daikon gently in lukewarm water.
Line a clean pot with 10g kombu, add daikon and 600ml water, and simmer for 18 minutes. Add 2 teaspoons light soy and cook 5 minutes more until a skewer slides through freely.
- 4
Warm 70g dengaku miso over low heat for 2 minutes, stirring.
Place daikon in warm bowls, spoon 1 tablespoon miso on each round, and finish with finely shredded yuzu peel.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
参考文献：「京都の郷土料理」（飯塚久子・滋野幸子・堀浪子共著） · Checked: 2026-08-11
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