Directions

• Peel the daikon and cut it into 1–1.5 cm thick rounds, then cut them into halves or quarters depending on size.
• Cut salmon into large bite-sized pieces.
• In a pot, add water, bonito dashi, and daikon.
• Bring to a boil, then reduce to medium heat and simmer for about 10 minutes.
• Add the salmon and other seasonings:
• Simmer until flavors blend.
• Cover with a drop lid (otoshibuta) with a piece of foil.
• Simmer on low heat for another 10 minutes, until the daikon is tender and the salmon is cooked through.