- 1 whole daikon radish, about 1 foot long and 2-inches wide.
- 1 cup sake
- 1/4 cup mirin
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1/2 cup water
- 1 small piece konbu (dried sea kelp, optional)
- 12 pieces baby bok choy (About 1/4 pound)
- 1 cup frozen edamame
- 4 scallions, thinly sliced
Peel daikon and slice into 1-inch thick rings. Combine sake, mirin, soy, sugar, water, and konbu (if using) in a medium saucepan. Add daikon slices. Bring to a boil over high heat. Reduce to a bare simmer. Cover and cook, turning and rotating daikon occasinally until daikon is completely tender and colored all the way through, about 1 hour.
Carefully remove daikon with a slotted metal spatula. Bring liquid to a simmer and add bok choy and edamame, Cook until bok choy is just wilted but still crunchy and edamame are cooked through but still bright green, about 2 minutes. Divide bok choy and edamame into individual small serving bowls. Add sliced daikon. Top with scallions and serve.