Classic Daikon Radish in Dashi Broth

for two to three servings

1 / MEDIUM DAIKON RADISH
3 cup / DASHI BROTH
1 1/2 tbsp / SOY SAUCE
1 1/2 tbsp / MIRIN

KARASHI MUSTARD to serve

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1. Peel daikon skin and chop into about 1 1/2" piece. Cut crosswise at the top halfway through.
2. Mix soy sauce and mirin in broth. Submerge the daikon almost entirely with the dashi mixture in a pot.
3. Cover with lid. Simmer over low to medium heat until soft and golden about 1 hr.
4. Serve hot with karashi mustard on the side.

notes:

• Dijon mustard, yuzukosho or red miso would be a great alternative for karashi mustard.

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adopted from Kubara Honke Oryoricho Recipe