Daikon and carrots miso soup


I had been googling and reading about simmering in Japanese cuisine and how simple and fast it is to infuse amazing flavor into ingredients aka the Umami.

Otosbuta is another factor which would extract the flavours in a short time. So with Japanese simmering, you don’t have to cook for hours to tease out flavor.

Otoshibuta is usually made from wood but you can substitute it with a sheet of aluminum foil which is how I had done it here. I had even used one of those low metal steamers stands with small holes as well and it worked fine.

Ingredients: Serves 2
1 medium peeled carrot
1/2 pound peeled daikon
2 boneless chicken legs, cut into bite-sized pieces (optional)
2 tsp sake
2 tbsp soy sauce
1 1/2 tbsp sugar
1tbsp miso paste (or adjust according to taste)
600ml dashi stock ( again, adjust accordingly)

1. Cut the carrot and daikon into pieces using the “rangiri” cutting technique, as follows: cut on an angle, turn a quarter turn, cut on an angle again, and repeat. Rangiri is great for cutting irregularly shaped roots into uniform pieces (so they cook uniformly).

2. Once you’ve cut them, place the carrot and daikon pieces in a medium saucepan and just cover with the dashi stock. Put it to high heat and bring to a boil. Reduce the heat to medium, cover with an aluminum foil (make sure to pierce the aluminum in a couple of places so steam can escape).

3. Simmer for about 15 minutes or until the roots are tender. Test with a skewer. If it goes in easily, the roots are ready.

4. If you are adding the chicken, you can add them in now and more water or any leftover dashi stock to cover the ingredients. Add the sake and the miso paste.

5. When the liquid returns to a boil, add the soy sauce and sugar. Cover again with the aluminum foil and simmer for about 10 minutes more or until the chicken is cooked through. Add more water while cooking, if needed.

6. Taste and adjust (add more soy sauce or sugar, to taste). That’s it. This dish can be reheated or eaten at room temperature.


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