1. 1

   To prepare the daikon, cut 4 round slices, each 3.5 cm / 1.4 in. thick. Peel the thick skin. With a knife, make shallow cross-scoring^*2 about a quarter of the depth of the slice (see photo). Round off edges of each slice and boil in enough water to cover the daikon over low-medium heat for 40 minutes, until tender. Allow to cool and then rinse. Drain and pat dry with paper towel.

   

2. 2

   Cut the mizuna into 3 cm / 1.2 in. lengths and set aside.

3. 3

   Place the simmering liquid ingredients in a saucepan. Add the daikon slices and cover with a drop-lid or parchment paper. Cook for 40 minutes over low heat.

4. 4

   Combine the tsukune ingredients in a bowl, mix and knead well. Form 12 balls using two wet tablespoons; this will make it easier to form the balls. Add the meatballs to the simmering liquid in the saucepan and simmer for 5 minutes over low-medium heat. Skim off the froth, which is aku.

5. 5

   Pour 120 ml / 1/2 C of the simmered liquid into another saucepan; add the mizuna and parboil, then remove.

6. 6

   Place the daikon, tsukune and mizuna in individual bowls. Pour simmering liquid over the ingredients and garnish with slivers of yuzu peel.

Recipe by Kikkoman Corporation