Daikon no nimono (Stewed Daikon Radish)

Peel the daikon radish thickly, then cut into 2.5 cm thick rounds. Score a shallow cross on one side of each daikon round to help it absorb flavor.

Place the daikon rounds in a pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes until the daikon is slightly translucent. Drain the water and rinse the daikon.

In a clean pot, combine the dashi stock, usukuchi soy sauce, mirin, sake, and granulated sugar. Bring the mixture to a gentle simmer over medium heat.