Ingredients
- Daikon 1/3,
- Konbu, kelp 10cm x2,
- Red Miso, 4 large table spoons
- Sugar, 4 large table spoons
- Mirin, 1 large table spoons
- Sake, 1large table spoons
- Togijiru (water which used for polishing rice)


Cut Daikon, 3cm wide.
Peel them off thickly.
Cut the corners of Daikon to make it round shape.
Cut cross on both tops.
Put them into water.
Prepare a pan and put Daikon.
Add Togijiru as much as the level of Daikon.
Boil them with strong fire till water boil, then change to small fire.
Boil them for 20 min.
Remove them and was them with water.
Put kelps on the bottom of Pan, and put Daikon over them.
Add a lot of water.
Boil them with strong fire till water boil, then change to small fire.
Boil them for 30 to 40 min.

Add 4 large table spoons of Miso.
Add 1 large table spoon of Sake.
Add 4 large table spoons of Sugars.
Add 1 large table spoon of Mirin.
Cook them with weak fire.
Keep mixing them until they mixed well.
Skewer Daikon with needle. If it goes smooth, then it's done.
Place the kelp on the bottom.
Put Daikon.
Pour Miso Tare.