Gettin' my braise on

I love braising.  'Tis the season.  Braised beef short ribs or pork butt?  Exponentially yum.  

This afternoon I kind of braised the shit out of some daikon.  The recipe called for a micro braise leaving the daikon "crisp-tender"...the thought of which didn't appeal.  I texture-tested at the time called for and did not find it to my taste.  So I braised it for longer and then got distracted, so now the daikon is really quite soft.  I'm sure there's a happy medium somewhere.

I have been inspired though.  I'm going to make some "nimono" sometime soon.  Daikon, tofu, mushrooms, maybe some meat, hard-boiled egg, greens, shirataki...everything braised in a broth with soy sauce and sugar...