For the Kombu Chicken Stock:
In a large pot, bring chicken stock to a boil. Remove from heat and add kombu. Let sit 30 to 40 minutes. Remove the kombu, return to heat, and bring back to a boil. Add tamari, salt, and sake. Pour half of the soup into a small saucepan and reduce it by about one-third. Let cool.
For the Daikon:
Slice the edge of the daikon pieces to make them slightly round. On one side, score the daikon as you would a fish. In a large pot, cover the daikon with left-over water from washing rice. Bring to a boil then reduce to a simmer. Cook the daikon until tender, about 1 hour to 1 hour and 30 minutes. Remove daikon from the pot and let cool. Heat the water bath of an immersion circulator to 145°F. Transfer daikon to a food-safe plastic bag and add the Kombu Chicken Stock. Vacuum-seal and cook sous vide for 1 hour and 30 minutes. Let the daikon chill overnight.
To Assemble and Serve:
In a pan, sear one piece of Daikon with butter. Add Kombu Chicken Stock from the sous vide bag, cover, and simmer. Place the sliced brie on the top of the Daikon and melt it with a torch. Pour the Kombu Chicken Stock into a serving bowl then add the Daikon. Garnish with a dash of tamari, a pinch of shichimi, and micro garlic chives.
Created by Chef Masako Morishita of Maxwell Park, adapted by StarChefs.