Based on Tsuji’s Japanese Cooking: A Simple Art (p. 395 – ‘Drenched Radish [Daikon]), I thought I’d make a vegetable side dish for dinner tonight (1 Nov 2012), given my wife’s current dietary restriction (on physician’s orders). What I thought I’d do is to gently boil 1″ thick daikon rounds and 1/2″ thick renkon (lotus root) rounds for about 40 minutes in salted water, drain and then simmer them for 30 minutes in a seasoned broth at medium heat. Tsuji indicates that the broth is to be made from:
2 1/2 cups dashi
1 teaspoon salt
2 teaspoons light soy sauce (usukuchi)
splash of mirin
I used about ~12 oz of daikon
cut into 1″ thick pieces
and ~10 oz of renkon cut into 1/2″ rounds
and ‘parboiled’ at 50% max power for about 40 minutes in salted water
I had to go out and do a quick grocery run, so my wife volunteered to make the seasoned broth. She drained the daikon/lotus root of the salted water and added in the seasoned dashi and cooked them for about 30 minutes.
While she had reserved some of the original parboiling liquid for another use, she loved the clean savory flavors of these root vegetables.
The nimono went well as an accompanying a main entree of crisp skin branzino with zucchini and chili-spiked dashi soy.