INGREDIENTS FOR TWO SERVINGS:
1 medium sized daikon radish, peeled and sliced
2 cups water
1/4 cup Chinese cooking wine or dry sherry
2 Tablespoons soy sauce
1.5 Tablespoons sugar
1 teaspoon of homemade konbu powder (grind up konbu squares to powder in a coffee grinder or blender)
1.5 cups edamame, thawed
4 cups spinach leaves
Peel and cut daikon into 3/4 inch thick slices. Mix water, wine, soy sauce, sugar, and konbu powder. Bring water/soy sauce mixture to a boil in a small pot on the stovetop and add daikon, turn down to a simmer for 25 minutes. I used my rice cooker to stew the daikon on the white rice setting.
Steam spinach by putting it in the microwave for 1 minute to wilt or put it in a shallow pan on the stovetop with a teaspoon of water to do the same thing. Prepare eda mame according to package directions — I usually microwave them from frozen in the shell for 2 – 3 minutes and then wait to they cool, shell them, and add them to whatever I am making.
Serve daikon with steamed spinach and eda mame in a bowl or sided plate and spoon broth over the top.