Simmered Daikon (Furofuki Daikon)

• 18 ounces daikon radishes
• 2 quarts water, from rinsing rice
• 1 piece konbu (2 x 5 inch)
• Simmering Sauce
• 3 - 3 1/3 cups dashi stock
• 3 tablespoons light soy sauce
• 2 tablespoons mirin
• 2 tablespoons sugar
• 1 teaspoon salt

1. Cut daikon into 1 1/2 inch thick rounds. Peel. Bevel edges of each slice to prevent the edges of the daikon from breaking up while cooking. Cut a shallow cross into one side of each slice to facilitate cooking.
2. In a saucepan, arrange each slice cross-cut side down. Cover with rice water and cook until tender; drain.
3. Combine simmering sauce ingredients.
4. Place cooked daikon on top of the kombu in a saucepan. Pour simmering sauce over and bring just to a simmer, then reduce heat to low and simmer until soft, about 20 minutes.
5. Arrange daikon slices in 4 warmed dishes. Discard konbu. Pour remaining cooking liquid over daikon and serve.

radishes, water, konbu, simmering sauce, dashi stock, soy sauce, mirin, sugar, salt

Taken from www.food.com/recipe/simmered-daikon-furofuki-daikon-270610 (may not work)