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20minutes
Prepare the central part of the radish.
Cut into 3 cm thick pieces and peel thickly.
Put a hidden cross knife on one side.
Boil in a sufficient amount of rice broth until the bamboo skewers pass through.
Rinse the surface, drain, and wipe off the water with kitchen paper.
Put soup stock and kelp in a pan and heat, then add radish and bring to a boil.
Remove the lye when it appears.
Add (A) and simmer for about 10 minutes.
Serve in a bowl, sprinkle with miso spread in broth, and sprinkle with yuzu.
・ Because the central part of the radish is the softest, it simmers deliciously.
・ By boiling the radish with rice broth, the enzyme works and softens it. It also prevents the shape from getting out of shape.
・ You can enjoy it even if you put miso or mustard on it and arrange it in a Dengaku style.
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