From our friends at Serious Eats
YIELD: serves 4
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 1/2 hours
daikon radish, about 1 foot long and 2-inches wide.
tablespoons soy sauce
piece konbu (dried sea kelp, optional)
pieces baby bok choy (About 1/4 pound)
scallions, thinly sliced
daikon and slice into 1-inch thick rings. Combine sake, mirin, soy, sugar,
water, and konbu (if using) in a medium saucepan. Add daikon slices. Bring to a
boil over high heat. Reduce to a bare simmer. Cover and cook, turning and
rotating daikon occasinally until daikon is completely tender and colored all
the way through, about 1 hour.
remove daikon with a slotted metal spatula. Bring liquid to a simmer and add
bok choy and edamame, Cook until bok choy is just wilted but still crunchy and edamame
are cooked through but still bright green, about 2 minutes. Divide bok choy and
edamame into individual small serving bowls. Add sliced daikon. Top with
scallions and serve.