Cut Daikon 1 1/2" long (4 cm), Peel the skin, cut the edges at an angle (chamfering).

Put Daikon and rice in a pot, and add water to submerge the Daikon. Cook at medium heat until just boiling, lower the heat, cover, and cook until soft for 30-40 minutes. Remove Daikon from water and wash or rinse to remove rice.

In a large pot, put Daikon and Dashi. Cook for 20-30 minutes at medium-low heat. Keep hot while making sauce.

In a small pot, put Miso, Mirin, sugar, and Dashi, then cook until thickened. Turn off the heat and mix in grated Yuzu.

For each serving, place a Daikon piece in a dish and pour sauce over the Daikon.