Braised Daikon in Mirin and Shoyu

So I'm home alone tonight; M is working and pets are in So Cal.  I decided to try out a recipe from The Kind Diet. I had no clue what daikon was until last Sunday when I bought the book. It looks like this:

raw daikon

The recipe is as follows:
1 large daikon
2 T shoyu
1/4 C mirin
2"-3" strip  kombu

Slice the daikon into 3/4" rounds and place them in a skillet in a single layer. Add water almost to cover the daikon. Add shoyu, mirin, and kombu. Bring to a boil over high heat, then reduce to low, cover pan, and simmer the daikon for 30 min or until all the liquid has absorbed.

• I had to google all of the ingredients (the picture in the book and it looked good so I gave it a shot)
• Turns out shoyu is pretty much soy sauce. But I bought it anyway but I'm sure you can just use soy sauce -low sodium I would suggest! Or better yet liquid amino acids. You can probably find marin in the "ethnic food" isle of most markets it comes in a bottle and is clearish/yellow.
• I didn't get kombu. It's in the kelp family. I had some rice seasoning with seaweed pieces in it so i just sprinkled a bit on 
• After 30 minutes my water was not evaporated so I took my lid off and waited for it to dry up.

It's delicious!

braised daikon

Also threw some peeled fingerling potatoes into my rice cooker with some quinoa, cumin, turmeric, sea salt, a big garlic clove and a shallot. cooked it, smashed it all up and it's soooo good. 

I'm scared to say what I watched while cooking in fear that M will read this and never let me use net flicks again.

OK OK!! I WATCHED STEP IT UP 3 I'm so sorry...watching the movie was punishment enough so don't judge me.

Happy eating!

~S