Drenched radish or squash

1 daikon radish, kabocha squash, or turnip
2 1/2 c. dashi
1 tsp salt
2 tsp light soy sauce
splash of mirin
kinome sprigs (optional)

Peel radish and cut into rounds, or cut squash into chunks. Bevel edges if you’re a champ. Simmer the vegetable in water, drain. To serve, simmer all ingredients together for a half hour. Garnish.

Source: Japanese Cooking, a Simple Art, by Shizuo Tsuji, p. 395-396