Serves 4 daikon (Japanese radish) 1/2 fried tofu 8 bite-size pieces devil's tongue 1 pack 10cm-square kombu 1 piece Seasoned stock water 6 cups salt 1 teaspoon light-colored soy sauce 1 tablespoon sugar 1 tablespoon Miso sauce red miso 60g sugar 1 1/2 tablespoons mirin 2 tablespoons stock 3 tablespoons

１Cut the daikon into 2cm-thick round pieces. Remove the skin and round the edges. Make a cross-shaped cut on the bottom of each piece. ２Boil the daikon in water which was used to rinse rice until slightly tender. Rinse the daikon. ３Pour boiling water over the fried tofu to remove any excess oil. ４Make numerous shallow cuts at 5mm-intervals in a checkered pattern over the devil's tongue. Turn it over and cut into 8 cubic pieces. Boil the pieces briefly.

１Wipe off any dirt on the kombu and place it in a pot. Add the daikon, devil's tongue and 6 cups of water, and bring to a boil. ２Turn the heat down and season with the salt, light-colored soy sauce and sugar. ３Add the fried tofu and cook 10 more minutes. Remove from the heat and let it stand for a while to season well. ４Combine the ingredients for the sauce in a pan, let it simmer while constantly stirring with a wooden ladle.

Serve the daikon with the miso sauce.