1 lb. daikon radish
A sheet of dashi kobu
5 oz. miso
5 tbsp. sugar
1 tbsp. mirin
1/3 c. dashi broth

Peel daikon and cut into 1 inch thick, round shape. Boil with rice- rinsed water for 5 minutes. Soak and drain. Cut dashi kobu into 3-4 inch diameter and put into boiling water. Add daikon and boil about 8-10 minutes. Drain and serve hot on plate with miso sauce. Serves 4 persons.

To make miso sauce: Mix miso, sugar, mirin and dashi broth in a saucepan. Simmer about 20 minutes or until slightly thickened, stirring constantly.