Separately Simmered Globular DAIKON Radish and HIROUSU (Maru-daikon to Hirousu no Taki-awase)
4 hirousu
A	1 cup bonito and kelp soup (dashi)
	1 tbsp sake
	1 tbsp sugar (satou)
	2 tbsp light soy sauce (usukuchi)		maru-daikon
	1 tbsp mirin
500g globular daikon radish (maru-daikon)
B	1 cup bonito and kelp soup (dashi)
	1 tsp sake
	1 tsp sugar (satou)
	1 tsp light soy sauce (usukuchi)
	1 tsp mirin
1. Soak the hirousu in hot water to remove excess oil and boil with bonito and kelp soup, sake, sugar, light soy sauce and mirin. 2. Peal the globulardaikon radish thickly and cut into a little smaller size than hirousu. Boil the globular daikon radish with bonito and kelp soup, sake, sugar, mirin and light soy sauce until to be soft. Add 1/2 cup simmering sauce of hirousu for the finish. 3. Dish up hirousu and globular daikon radish and arrange in an individual plate. hirousu: deep fried bean curd containing bits of various kinds of vegetables Serves 4