daikon radishes, remarkably versatile in simmered dishes, salads, and pickles, develop a surprising sweetness in cold whether as they store sugar to prevent freezing.
Just as plans where underway for a classic furofuki daikon-daikon simmered in broth and served with miso-a suggestion from Kanami Egami, vice principal of the Egami Cooking School, offered an unexpected twist: “Why not try a Western-style approach?”
A can of demi-glace sauce was presented, and with a touch of anticipation, the preparation began.
Essential Techniques for Tender Daikon
“To properly simmer thick pieces of daikon, rounding the edges-mentors-and making shallow cuts-kakushi-bocho-are essential,” explains Ms. Egami.
Achieving mentors is simple with a peeler. After cutting the daikon into rounds, lightly shave off the sharp edges. This improves appearance and prevents the daikon from falling apart during simmering.
The kakushi-bocho technique involves making shallow, cross-shaped incisions on one side of the daikon. This traditional culinary wisdom helps the daikon cook faster and absorb flavors more readily.
After parboiling the daikon in ample water, gently simmer it in consommé broth. A drop-lid (otoshibuta), if available, is beneficial. Simultaneously, sauté beef and onion, then incorporate store-bought demi-glace sauce for a rich, thick sauce.
The daikon is ready when a bamboo skewer or chopstick slides thru easily. Arrange the daikon in a bowl with the cut side down, generously spoon over the sauce, and serve.
“I want to eat this with a knife and fork,” one diner remarked-though the daikon’s tenderness allowed it to be easily cut with chopsticks. The rich, sauce-coated beef complements the daikon beautifully, making this a worthwhile addition to
