This has a really meaty flavor–how the combination of soy sauce, mirin, and kombu must work together. So, if you need to appease some carnivorous dinner guests or are missing that meat thing, this is a good dish to serve. I think you could use other radish or other roots–turnips, carrots, even celeriac. Potatoes might work, too.

1 large daikon, about a pound
1 c water or broth
2 T soy sauce–shoyu, tamari, or Bragg’s liquid aminos
4 T mirin, sake, or dry sherry; or vermouth or white wine with 1 T of sugar added
3-inch piece of kombu; or 1 T crumbled dulse, nori, or other sea vegetable

1. Peel daikon if you like. Slice into thick rounds, about 3/4-inch . Put into a single layer in a large skillet that you can cover. Add the the water or broth. Combine the soy sauce and mirin, and, if using crumbled sea vegetable, that too. Pour this over the daikon. Put the piece of kombu, if using that, in a space between the daikon pieces.

2. Bring to a boil over high heat, then reduce heat and cover. Simmer for about 15 minutes. Uncover and turn daikon pieces over.

3. Continue to cook, uncovered, for another 15 minutes. If the liquid has evaporated before this time, add a splash or two of water or broth. If, after this time, the liquid has not evaporated or been absorbed by the daikon, increase the heat some and cook until it is.