Furofuki Daikon with Sweet Miso Sauce and Soft-Boiled Egg
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Ingredients
- 500 g mooli (daikon radish)
- 4 eggs
- 1 tsp vegan kombu dashi powder
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp caster sugar
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 425 kcal
- Protein
- 14.6 g
- Carbohydrate
- 73.4 g
- of which sugars
- 10.9 g
- Fat
- 6.9 g
- of which saturates
- 2.1 g
- Fibre
- 3.7 g
- Salt
- 1.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Boil the eggs for 6 minutes for a soft-boiled centre, then cool under cold water and peel.
- 3
Peel the mooli and cut into thick rounds. Whisk the vegan kombu dashi powder into 500ml water in a wide pan and add the mooli.
- 4
Bring to a simmer, cover with a lid slightly ajar and cook for 20-25 minutes until a skewer slides through easily.
- 5
Meanwhile, mix the white miso paste, mirin and caster sugar with 2 tbsp water in a small pan and warm gently for 1-2 minutes until smooth.
- 6
Lift the mooli onto bowls of the rice, spoon over the sweet miso sauce and add a halved egg to each bowl.
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