Here are a couple unfortunates attached to them:
- They stain your hands.
- They are almost always served with dairy.
So, I make it a point to make them at home whenever I'm feeling up to the scrubbing that comes along with the preparation. I have a couple really yummy recipes for them (including roasted ones and borcht'ed ones), but I think this one may be the most healthy and totally delicious.
Here's how I did them:
2 large onions cut into large chunks
4 medium beets cut into large chunks
1 daikon cut into large chunks
1 piece of kombu (apx 2-3")
2 tablespoons Miso (I used barley, but you can use whatever you like)
1 tablespoon Kuzu Root (if you don't have any or can't find it, use any starch like potato or corn)
- In a large sauce pan place the kombu.
- Layer on top in the following order: onion, daikon, beets.
- Fill the pan with apx 1" in of water.
- Bring to a boil on high heat.
- Lower to a rolling simmer and cover the pan.
- Cook for about 30 minutes or until the cooking liquid is reduced by half.
- Add the shoyu (do this to taste, I like my food relatively salty, so I am generous with it).
- Cook for another 5 minutes.
- Remove the veggies into a serving bowl.
- With the liquid still in the pan add the miso and dissolve over extremely low heat (you never want to boil miso).
- Add the kuzu root and mix until the liquid begins to thicken.
- Pour the mixture over the veggies and serve.