The humble daikon takes on the flavor of calamari, becoming something gentle yet deeply aromatic. This is my mom’s kind of dish, which I grow to like as I get older. While miso paste typically is the only main seasoning, modifying the dish to reduce sodium content by partially replacing miso with sakekasu sake lees, kurozu brown rice vinegar and shoyukoji soy sauce rice malt successfully results in a pleasantly mild flavor that lets you unwind after a busy day. If a bit of extra flavor is wanted, add grated ginger for a zesty punch or taka no tsume red chili pepper for picante heat.

1/2 of recipe:
125 calories; 12.2 g protein; 1.3 g fat; 11.4 g carbohydrate; 10.1 g net carbs; 155 mg sodium (with 50% reduced-sodium soy sauce); 163 mg cholesterol; 1.3 g fiber

＜Ingredients>

200 g daikon radish
200-250 g calamari (raw, before cleaning; 225 g in photo [140 g after cleaning])

For miso-flavored broth
200 cc water
1 small piece [3 cm square] konbu kelp
3 tbsp sake
1 tsp sugar
1/4 tsp sakekasu sake lees
1/4 tsp kurozu brown rice vinegar
2 tsp miso
1/2 tsp shoyukoji soy sauce rice malt

＜Directions＞
1.

Skin daikon and cut into 2-cm thick rounds (if using large daikon, half or quarter each round).
Clean calamari, and cut into 2-3 cm sections.

2.

In a pot, put all ingredients for broth, other than miso and shoyukoji soy sauce rice malt, and daikon, and bring to boil on low heat.