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20minutes
Cut the radish into 4 cm wide slices and peel. Chamfer the cuts on both sides and make cross cuts on both sides.
Boil water in a pan and add radish. Add white soy sauce, light soy sauce, and mirin, cover with a lid, boil, and let sit overnight.
Chop the green onions and leave them in the water for about 5 minutes. Add sea chicken, Miso Dengaku (white), (red), and green onion to the bowl as you like and mix well.
Warm the daikon radish that has been aged overnight, serve it on a plate, and top it with 3 Miso Dengaku.
・ Gentle and warm dishes that you will want to eat in the cold season.
・ Cook radish with a slightly lighter taste than oden.
・ The amount of green onions is your choice, and it is recommended to use plenty.
・ Kitchen paper is used for the otoshi buta.
・ Recommended as a companion to rice and snacks.
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