DAIKON Radish with MISO Sauce 　(Furofuki Daikon)
1 daikon radish
15cm dried kelp (dashi-kobu)
white miso (shiro-miso)
100g sugar (satou)
1 2　 tbsp sake 　2			yuzu
1 2　 tbsp mirin 　2
1 egg yolk (ran-ou)
1 yuzu citron
water used for wash rice (kome no togi-jiru)
1. Peel daikon radish and cut 4cm thickness. Make a cross-score on one side (This side will be the bottomside when served). 2. Place the daikon radish in a pot and pour water used for wash rice. Cover with a drop-lid and boil until soft. 3. Take the daikon radish out of the pot and rinse in cold water. Place the dried kelp in a pot and place the daikon radish on. Pour enough water to barely cover the daikon radish, and boil. 4. Stir the white miso, sake, mirin, sugar and egg yolk over a low heat until glossy and thick. Remove from heat and add the yuzu citron juice. 5. Arrange the daikon radish in a bowl, pour miso sauce over the daikon radish and place shreded yuzu citron rind on top. Serves 5