Furofuki Daikon with Dengaku Miso

Quick answer

Total time: 65 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Furofuki daikon is a Kyoto dish of thick daikon rounds peeled generously, first simmered in rice-rinsing water to soften their sharp edge, then cooked through in very lightly seasoned kombu broth.

Warm dengaku miso and fine yuzu peel are spooned on top at serving. Traditional Shogoin daikon is valued because it stays intact and has little bitterness, though a dense winter daikon also works. The two-stage simmer preserves the root's clear sweetness, while concentrated miso remains on the surface so each bite can balance mild vegetable and salty-sweet sauce.

Ingredients (4 servings)

Ingredient	Amount	Unit
daikon	500	g
rice-rinsing water	1000	ml
water	600	ml
kombu	10	g
light soy sauce	2	tsp
prepared dengaku miso	70	g
yuzu peel	2	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

4 steps

1

Prep

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

Control

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

Control

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

Finish

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.