【Ingredients】(4 Servings)
Daikon (大根 / Daikon)……600g
Rice (米 / Kome)……1tbsp
Konbu (昆布 / Konbu)(5㎝)……1 slice
Water (水 / Mizu)……1l
Sake (酒 / Sake)……1tbsp

Ingredients for Dengaku Sauce
Miso (味噌 / Miso)……100g
Sugar (砂糖 / Satōh)……3tbsp
Mirin (みりん / Mirin)……2tbsp
Water (水 / Mizu)……50ml
White sesame seeds (白ごま / Shiro goma)……2tsp

【How to Make】
① Pour water (1l) into a pot, add the konbu and set the pot aside for at least 30 minutes to make stock.
② Cut the daikon into rounds about 4cm thick. Skin the daikon rounds, taking off the outer 3-4mm of each round. (Doing this makes it easier for the daikon to absorb other flavors and the skin can be used in other dishes.) Use the tip of a knife to make two cuts, about 1cm deep, in a cross configuration on one side of each round.
③ Place the daikon rounds into a pot. Pour in just enough water to cover them, add the rice, cover the pot, and place on medium heat. Boil until you can easily push a toothpick or bamboo skewer into the daikon rounds.
④ Discard the water used to boil the daikon. Rinse the daikon in water. Place the daikon back into the pot. Add the konbu stock and sake, and place on medium heat. Just before the stock boils, remove the konbu and reduce to low heat for about 10 minutes.
⑤ Make the dengaku sauce. Begin by adding the miso, sugar, mirin, and water to a small pot, and mixing with a wooden spatula. Place the pot on low-to-medium heat and stir the mixture. Be careful to keep the mixture from burning. Continue stirring (10-15 minutes) until the mixture begins to glisten, then turn off the heat.
⑥ Arrange the daikon rounds on a serving plate, top with dengaku sauce and sprinkle on the sesame seeds.

Recipe Developed by: Machiko Tateno