MiSOgood Vegan Furofuki Daikon
Furofuki Daikon
1 (6-Inch Long) Daikon
Mushroom or Vegetable Stock, to Cover
1/4 Cup MiSOgood Brown Rice Miso
Thinly Sliced Scallions, Chives, or Finely Shredded Lemon Zest (Optional, to Garnish)
Cut the daikon in 1 1/2-inch long rounds. Carefully peel the skin and cut the top and bottom edges to slightly round out the piece. This is also called "chamfering."
Place the daikon in a small saucepan and add stock to cover. Cover the pan, set over medium low heat, and simmer for 25 - 30 minutes, until the pieces are fork tender. Drain, reserving the excess broth for another recipes.
Transfer the daikon piece to a plate and top generously with MiSOgood Brown Rice Miso. Finish with your garnish of choice, if desired, and enjoy warm.
Makes 1 - 2 Servings
Notes: This recipe works well with white turnips, jicama, or parsnips as well, if you can't find daikon or would like to try a slightly different flavor
For more servings, it's easy to scale up the quantities almost infinitely. Just make sure you have a large enough pot to fit all the vegetables without risk of the stock boiling over.
1 (6-Inch Long) Daikon
Mushroom or Vegetable Stock, to Cover
1/4 Cup MiSOgood Brown Rice Miso
Thinly Sliced Scallions, Chives, or Finely Shredded Lemon Zest (Optional, to Garnish)
Cut the daikon in 1 1/2-inch long rounds. Carefully peel the skin and cut the top and bottom edges to slightly round out the piece. This is also called "chamfering."
Place the daikon in a small saucepan and add stock to cover. Cover the pan, set over medium low heat, and simmer for 25 - 30 minutes, until the pieces are fork tender. Drain, reserving the excess broth for another recipes.
Transfer the daikon piece to a plate and top generously with MiSOgood Brown Rice Miso. Finish with your garnish of choice, if desired, and enjoy warm.
Makes 1 - 2 Servings
Notes: This recipe works well with white turnips, jicama, or parsnips as well, if you can't find daikon or would like to try a slightly different flavor
For more servings, it's easy to scale up the quantities almost infinitely. Just make sure you have a large enough pot to fit all the vegetables without risk of the stock boiling over.