Here is a recipe as a side dish for deep fried chicken
from Shizuo Tsuji - Japanese Cooking, A Simple Art.
Daikon Fukume-ni (Drenched Radish)
Serves six
Ingredients:
1 daikon (about 1.5 inch in diameter)
1.5 cups dashi
1 tsp salt
2 tsps light soy sauce (usukuchi)
splash of Mirin
Directions:
1. Peel the daikon and cut into 1 inch rounds, bevel the edges (for visual appeal). About six pieces for six people
2. Heat water in a medium size pot, salt lightly, and gently boil the daikon covered. About 40 minutes, until becomes slightly translucent. Drain.
3. In a medium sized pot mix the other ingredients (dashi etc.), bring just to a boil, add the cooked daikons. Simmer covered for another 30 minutes over medium heat.
4. To serve transfer one piece of daikon to an individual bowl and ladle on simmering liquid. Garnish with kinome sprigs.
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