Radish with White Miso Sauce

Ingredients

• 1 giant white radish (daikon)
• 2 inch (5 cm) square of giant kelp
• Pinch salt
• 2/3 cup (200g) sweet white miso
• 3 tablespoons sake
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 egg yolk
• 1/2 cup dashi, if necessary

Directions

1. Peel the radish and cut into rounds (or half moons) from 3/4 to 1 inch (2 to 2.5 cm) thick.
2. To make a light broth, put kelp square and water in a medium-sized pot, bring to simmer, and add a pinch of salt.
3. Add the radish rounds or chunks, cover with drop-lid or circle of baking paper with a vent.
4. Gently boil for about 40 minutes or so, until the radish becomes slightly translucent.
5. Meanwhile, make the sauce.
6. In the top of a double boiler, soften the miso by gradually mixing in the sake and mirin.
7. Add the sugar and mix in the egg yolk.
8. Cook over boiling water until creamy thick, about 2 minutes.
9. If the sauce is too thick, dilute with dashi.
10. Remove from heat.
11. Add a fragrant ingredient (could be yuzu citron, lemon rind, kinome leaves, grated ginger, pepper, etc).
12. Serve hot.