This braised daikon dish smells ridiculously good and should be eaten relatively soon after it is prepared. It was inspired by John Medeski—of the amazing musical trio Medeski, Martin, and Wood—a wine connoisseur and foodie.
- large daikon (roughly 1 pound but size doesn’t really matter)
- tablespoons shoyu
- 1⁄4 cup mirin
- 2″–3″ strip kombu
Slice the daikon into 3⁄4″ rounds, and place them in a skillet in a single layer. Add water almost to cover the daikon. Add the shoyu, mirin, and kombu. Bring the liquid to a boil over high heat, then reduce the heat to very low, cover the pan, and simmer the daikon for 30 minutes, or until all liquid has been absorbed.
Copyright © 2009 by Alicia Silverstone. Published by Rodale Books, an imprint of Penguin Random House.