Japanese Braised Daikon

When I was at Finest one afternoon, I couldn't help but to notice a nice daikons in the basket. It wasn't from Japan, it was from our neighbour. I proceed to purchase it, having in mind to braise it over the weekend.

So I found this recipe and made it. It was refreshing. The taste gets stronger and better overnight in the fridge. I took it over many days as condiments for my breakfast.
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Recipe for Japanese Braised Daikon, adapted from Tabesuki.

1 large Daikon radish (about 350-400g)
1 1/2cups Dashi
2 tbsp Sugar
4 tbsp Soy sauce
3 tbsp Mirin
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1. Peel, top, and tail the daikon, and slice into rounds, about 3/4 inches thick.
2. Arrange the daikon neatly in a large pot, and add the dashi, sugar, mirin, and soy sauce. Bring rapidly to a boil, and then lower the heat to a simmer.
3. Cook for about 30-45 minutes, until a knife inserted passes through without resistance. Serve immediately with some of the braising liquid, or leave to steep.
4. Refrigerate if not using within a couple of hours. Can keep for over 2 weeks.

I had my daikon with homemade chicken broth and kale as breakfast.
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