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Simmered Daikon (Furofuki Daikon)



Cut daikon into 1 1/2 inch thick rounds.
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.
In a saucepan, arrange each slice cross-cut side down.
Cover with rice water and cook until tender; drain.
Combine simmering sauce ingredients.
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.
Arrange daikon slices in 4 warmed dishes.
Discard konbu.
Pour remaining cooking liquid over daikon and serve.