Simmered daikon is a cozy, soul-soothing Japanese dish where simple ingredients shine.
Slow-cooked in a flavorful broth, each bite bursts with gentle umami and warmth.
Perfect for chilly days, but just as delicious when served chilled in warmer weather.
Table Of Contents
Ingredients
- 1/2 daikon radish (about 500g)
- 1 piece kombu (5cm square)
- 500ml water
- 1 tbsp sugar
- 1 tbsp mirin
- 2 tbsp soy sauce
Instructions
- Cut the daikon into 2cm thick rounds, peel, and trim the edges.
- Place the water and kombu in a pot, add the daikon, and heat over medium.
- Just before boiling, reduce to low heat and simmer for 20–30 minutes until a skewer pierces through easily.
- Add sugar, mirin, and soy sauce, then simmer for another 15 minutes on low heat.
- Turn off the heat and let it cool to absorb the flavors.
- Reheat before serving and enjoy!
VIDEO: Watch How to Make It
https://www.instagram.com/p/DHZm5gly9XN/?locale=ja_JP
Point
- Kombu adds umami – It makes the broth richer and tastier.
Pre-boiling helps – It removes bitterness and lets daikon absorb more flavor. - Tastes better the next day – Letting it sit overnight makes it more delicious.
- Different parts, different textures
- Top (near leaves) – Sweeter and softer
- Middle – Balanced texture
- Bottom (near root) – Firmer and chewy - Use the peels! – Stir-fry them for a tasty side dish.
