Daikon Nimono

Instructions

1. Prepare the daikon
   Peel the daikon radish and cut it into rounds about 1 inch thick. To help the daikon cook evenly, score an X on both flat sides of each round, cutting about ¼ inch deep. This will help the flavors penetrate better.
2. Pre-boil the daikon
   Place the daikon rounds in a pot and cover with cold water. Bring to a boil and cook for about 10-15 minutes until the daikon is semi-transparent and a skewer can pierce through with some resistance. Drain and rinse under cold water.
3. Prepare the cooking liquid
   In a pot that can fit all daikon pieces in a single layer, combine the dashi, soy sauce, mirin, sake, sugar, and ginger slices. If using kombu, add it now. Bring the liquid to a gentle simmer.
4. Simmer the daikon
   Add the pre-boiled daikon to the simmering liquid. The liquid should come about halfway up the daikon. Cover with a drop lid (otoshibuta) or a piece of parchment paper cut to fit inside the pot. Simmer gently for about 30-35 minutes, turning the daikon occasionally, until they are tender and have absorbed the flavors.
5. Reduce the sauce
   Once the daikon is tender, remove the lid and continue simmering for another 5-10 minutes to reduce the sauce slightly. The sauce should thicken to a glossy consistency that coats the back of a spoon.
6. Serve
   Carefully transfer the daikon to serving bowls. Spoon some of the reduced cooking liquid over each piece. Garnish with sliced green onions and a sprinkle of toasted sesame seeds. Serve warm as a side dish.