This Japanese dish replicated after watching Dosanko cooking show should be made with Daikon/Japanese radish. While daikon is seldom available at the hypermarket I go to, I didn't give up. Despite going from one supermarket to the other, I still couldn't find. In the end I settled for radish which I think is pretty much from the same family. Good that I bought the mirin, sake and dashi stock some time back when I was at Cold storage Empire Subang. Not cheap. With more recipes coming up with the three ingredients, the first has to be this soft tender melt in the mouth radish with presumably an authentic Japanese sauce. For a halal version, please omit mirin and sake and use the rest of the ingredients listed below.
250g (1 medium size) radish - remove skin, slice into thick pieces and slit in between.
1 tsp dashi stock - dissolved in 4 cup of water
2 tsp sugar
2 tbsp Japanese soya sauce
4 tbsp sake
3 tbsp mirin
Spring onions for garnishing
Place radish in saucepan with dashi mixture, sugar, soya sauce and sake.
Bring to boil (for 10mins), removing any impurities from the surface.
Reduce heat and simmer over very low heat, covered for 1 hour until radish is tender and lightly browned.
Stir in mirin. Set aside for 10 min before serving.
Garnish with spring onion.
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