|category||VegetablesSee the Related Food Category Page|
|cooking time||40 minutes|
|comment||There are different stories about the name of furofuki. Enjoy furofuki while blowing on the hot, steaming daikon in the cold of winter.|
|image||Serve the melting daikon cooked with kombu with steamy and thick chicken miso sauce.|
|Daikon (Japanese radish), cut crosswise into10-cm long pieces||2|
|Kombu kelp, 5-cm square||1|
|Ground chicken||60 g|
|(A) Sugar||2 tsp or less|
|(A) Soy sauce||1tsp or less|
Make slits on the both sides of the daikon. Heat an ample amount of water (not listed) in a pot, add the daikon and the kombu kelp, and simmer until the daikon is soft and easily pricked with a toothpick.
Stir-fry the ground chicken in a non-stick frying pan, add the red miso, 80 ml of the liquid from the simmered daikon and simmer until the liquid is somewhat reduced.
In a food processor, blend the (2) chicken and 50 ml of the liquid from the daikon pot. Add the (A) seasonings and blend again. Add the egg yolk and blend until the mixture has a creamy consistency. Place the (1) daikon in a bowl, top with the miso mixture and slowly pour the daikon soup into the bowl from the side.
|technique||Make some slits on both sides of daikon so that the soup penetrates it well. Let the daikon simmer for a long time until tender while keeping the heat right.|