Boiled Daikon Radish with Miso Sauce 
Enjoying this traditional japanese dish with the aroma of yuzu and white miso.
<<ingredients: serves 2>>
4 slices daikon radish 2cm thick
10cm square konbu kelp
water used for washing rice
=== Miso Sauce===========
3 tbsp water
2 tbsp sake
3 tbsp white miso
2 tbsp mirin (sweet cooking sake)
2 tbsp sugar
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Yuzu rind (shredded)
<<How To>>
- Peel the daikon radish slices, bevel the edges and score a cross on one side.
- Place the daikon in a pot, and pour in the water used to wash rice so that the radish is completely submerged. Cover with a drop-lid, and place over a high heat. When it comes to the boil, reduce the heat to medium low and simmer until tender.
- Check the tenderness of each radish slice by sticking a skewer into it. When the radish is tender enough for the skewer to go in smoothly, turn off the heat and let stand until cool with the slices still submerged in water. Take the radish out of the pot, and rinse in cold water. Place the konbu kelp in a pot and pour water up to height just enough to cover the radish. Place over a low heat and simmer until the radish becomes sufficiently hot again.
- Combine all miso sauce ingredients and place over low heat. Stir the mix until it becomes a glossy and thick liquid. Remove from the heat.
- Arrange the radish in a bowl, pour on the miso sauce and place the shredded yuzu on top of it.
<<Tips>>
- When heating the mix of water, sake, white miso, mirin and suger in a pot, always do so over a low heat, and never allow them to burn.
