ふろふき大根
①大根を面取り、隠し包丁をほどこし、大きめに切る。
②鍋に大根・水・塩（こぶ茶）・だしの素を入れ５分煮て、発泡スチロールの中に鍋ごと入れ保温。
③ねり味噌・白味噌１００ｇ・砂糖大匙１杯・みりん大匙１杯・水大匙１杯を火にかけて煉る。
④大根にねり味噌やキムチをつけて食する。
参考事項
＊ねり味噌に柚子の皮を風味に。
＊ゴマ味噌（基本のねり味噌に混ぜるのも。
Furofuki radish
①Bevel the radish, put a hidden knife on it, and cut it into large pieces.
②Put radish, water, salt (kobucha), and dashi stock in a pot and boil for 5 minutes, then put the pot in Styrofoam to keep warm.
③Put batter miso, 100g of white miso, 1 large spoonful of sugar, 1 large spoon of mirin, and 1 large spoon of water on the fire.
④Dip the daikon with batter miso and eat it.
See also
* Flavor yuzu peel with batter miso
* Sesame miso (can also be mixed with basic batter miso)
