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["This daikon radish was 98 yen!", "For stewed dishes, use the top 2/3.", "Use the bottom for grated daikon and other dishes.", "Chop the daikon roughly into 3-4 cm thick slices.", "Although it's hard to see, the 5 mm of flesh just beneath the skin has a different grain from the inner flesh.", "Thickly peel the outer layer.", "Don't hesitate and peel thickly!", "Use the skin to make kimpira or other such dishes.", "Stir-fry with seasonal sweet potatoes..", "Shave off the edges to round them!", "Make a shallow cut about 1 cm deep in a cross pattern on the narrower end of each (this will be the bottom).", "For those who have more experience, make a lattice pattern.", "(Although it may be hard to see, the daikon has a cross cut).", "Add the daikon and rice to the pot with plenty of water.", "Bring to a boil!", "Then, simmer on a low heat (don't cover with a lid).", "Slowly cook through for about 30 minutes to 1 hour.", "Pierce with a skewer, and if it easily pokes all the way through, it's done!", "Soak in water, and rinse well to remove any starchiness.", "Now you're done prepping the daikon!", """Directly from the Chef!", "Easy but Authentic Furofuki Daikon""
