Daikon and pork bone soup is my family’s common soup. I made it every now and then. I find that the daikon in the soup is pretty tasteless and no one except me will eat it. So, the last time I made the soup, I removed the daikon from the soup after 1 hour and braised it in a few tablespoons of soy sauce, a tablespoon of mirin, some brown sugar to taste and with a few tablespoons of the soup. I let it braise until almost all the liquid is gone.
The Braised Daikon is more flavourful but I find that there is a hint of bitterness in it. Does anyone out there have a better way of braising the dailon?