Traditional braised daikon (Furo-fuki daikon) from Hiroko's American Kitchen: Cooking with Japanese Flavors by Hiroko Shimbo

  • scallions
  • lemons
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  • EYB Comments

    Can substitute vegetable stock for the book's "Kelp stock" specified in this recipe.

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for the book's "Kelp stock" specified in this recipe.

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Reviews about this recipe

  • Serious Eats

    ...given its size and density, this technique makes perfect sense. Gently braising daikon renders it tender and subtly sweet, a perfect foil to the salty and spicy miso sauce.

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