Miso Radish

This is continue of the previous post. The most famous and suitable vegatable to marinade in miso paste is Japanese radish or “Daikon” (大根) in Japanese.

Ingredients:

1 radish (daikon)

Miso paste seasoning:

300g miso paste
135g fine sugar
1 cup soy sauce
1/2 cup Japanese sake

Preparations:
Wash and rinse radish, halve and slice into 3cm thick pieces. In a medium bowl, combine the seasoning sauce and mix well until the sugar had dissolved. Place radish slices in a bowl and sprinkle with some salt. Gently toss well and press them with heavy object for 8 hours, stir often to release the excess moisture. Remove and dry with kitchen towels. Spread a layer of miso sauce in radish slices, top with another layer of miso sauce mixture. Set aside and let rest for 16 hours, mix often. Remove miso sauce from radish. Chill them in refrigerator. Rinse with some water, drain and cut into bite size then serve.