Step 1

Prepare the daikon. Peel the skin and cut the daikon into rounds (about 1-inch high). Then use a vegetable peeler to "round off" the top and bottom edges of each piece.

Step 2

Place the daikon in a saucepan (pan should be large enough to hold the daikon in a single layer). Add enough water to cover the daikon. Bring it to a boil, then cover and turn the heat to low. Cook for 15 minutes.

Step 3

Drain, let cool and gently rinse the daikon pieces. Set aside.

Step 4

In a saucepan, add the dashi, soy sauce, mirin, and sake (if using). Stir and bring to a boil. Then slide in the daikon pieces. Put the lid back on, turn the heat to low and let simmer for 1 hour.

Step 5

After 1 hour, the daikon pieces should be tender and cooked through (use a fork to poke and check). Remove the lid and turn the heat up to medium. Let the liquid cook down and reduce so that there's only about 25% liquid left in the saucepan. Turn off the heat, you are all finished.

Step 6

To serve: place the daikon in rimmed plate or bowl. Pour the reduced liquid over. Optional: top with green onions or toasted sesame seeds. Serve with rice and enjoy!