Simmered daikon with sweet miso (Furofuki daikon)

1. Cut the daikon into 3 cm thick rounds, peel thickly, bevel the edges and score a 1 cm deep cross into one side so it cooks through faster.

2. Place the daikon in a pot with the kombu and water, bring to the boil with a pinch of salt, then simmer on low under a paper lid for 40-45 minutes until a chopstick slides through easily.

3. Meanwhile, for the glaze, cook the white miso with the mirin, sugar and water in a small pan over low heat for 3-4 minutes, stirring, into a glossy, thick cream.

4. Take off the heat and grate in some of the yuzu zest.

5. Lift the daikon from its cooking liquid and place hot in deep bowls, topping each with a spoonful of the miso glaze.

6. Garnish with thin strips of yuzu zest and serve piping hot.

Tip: "Furofuki" refers to bathhouse steam: hot, steaming daikon is one of the most comforting bites of the Japanese winter. A mix of lemon and lime zest works instead of yuzu.