Another izakaya-like item from my Tokyo Cult Recipes book. Lots of bites featured in this photo, including an upcoming mushrooms recipe.
4×4 piece of kombu
lemon or yuzu zest
4 tbsp miso
4 tbsp mirin
1 tbsp raw sugar
1 tbsp sake
1 tsp soy sauce
1 tbsp yuzu juice (couldn’t find so subbed lemon)
Slice radish into 1 inch rounds. Peel and score a cross in them. Place kombu in saucepan and add radish on top. Cover with water, bring to a boil, simmer 40 minutes.
While radish is simmering, combine sauce ingredients. Bring to almost a boil, then simmer for five minutes.
Serve by putting radish and kombo in a bowl and then covering with a little cooking liquid, a bit of sauce, and zest.