📝 About This Recipe
This classic Japanese-inspired dish, known as 'Daikon no Nimono', transforms the humble, peppery radish into a translucent, melt-in-your-mouth delicacy. Through a patient slow-braise in a savory dashi-based broth, the daikon absorbs a complex profile of salty soy, sweet mirin, and warming ginger. It is a comforting, soul-warming vegetable braise that highlights the incredible ability of root vegetables to act as sponges for deep, traditional flavors.
🥗 Ingredients
Main Ingredients
- 2 pounds Daikon Radish (peeled and sliced into 1-inch thick rounds)
- 1 tablespoon Uncooked White Rice (used in the parboiling stage to remove bitterness)
- 4 cups Water (for parboiling)
Braising Liquid
- 2 cups Dashi Stock (kombu and bonito based or high-quality instant)
- 3 tablespoons Soy Sauce (Japanese dark soy sauce preferred)
- 2 tablespoons Mirin (sweet Japanese rice wine)
- 2 tablespoons Sake (dry cooking sake)
- 1 tablespoon Sugar (granulated or cane sugar)
- 1 inch piece Fresh Ginger (peeled and thinly sliced into matchsticks)
For Garnish
- 2 stalks Green Onions (finely sliced on the bias)
- 1 teaspoon Toasted Sesame Seeds
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
👨🍳 Instructions
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1
Prepare the daikon by peeling the skin deeply (about 2-3mm) to remove the fibrous outer layer. Slice into rounds approximately 1 inch thick.
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2
Perform 'Mentori': Use a vegetable peeler or small knife to slightly bevel the sharp edges of each daikon round. This prevents the edges from breaking off during the long simmer, keeping the broth clear.
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3
On one flat side of each round, cut a shallow 'X' about 1/4 inch deep. This 'hidden cut' (Kachiri-komi) allows the braising liquid to penetrate the center more quickly.
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4
Place the daikon rounds in a medium pot and cover with 4 cups of water. Add the tablespoon of raw rice. The starch from the rice helps neutralize the bitterness and keeps the daikon white.
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5
Bring to a boil, then reduce to a simmer. Cook for 15 minutes or until a skewer can pass through the daikon with just a little resistance. Drain and rinse the daikon gently under cold water to remove rice residue.
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6
In a clean wide pot or deep skillet, arrange the parboiled daikon in a single layer.
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7
Add the dashi stock, sake, sugar, and ginger matchsticks. The liquid should just barely cover the radish; add a splash of water if needed.
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8
Place a 'drop lid' (Otoshibuta) or a circular piece of parchment paper directly on top of the ingredients. This ensures the tops of the daikon stay moist and flavors circulate evenly.
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9
Bring to a gentle simmer over medium-low heat. Let it cook for 15 minutes.
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10
Remove the lid briefly to stir in the soy sauce and mirin. Replace the lid and continue simmering for another 20-25 minutes.
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11
Test for doneness: The daikon should be translucent and completely soft when pierced with a chopstick. The liquid should have reduced by about half.
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12
Turn off the heat and let the daikon sit in the liquid for at least 10 minutes before serving. This 'resting' phase is when the most flavor is absorbed.
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13
Transfer the daikon to shallow bowls, spooning a generous amount of the reduced braising syrup over each piece.
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14
Garnish with sliced green onions, toasted sesame seeds, and a dusting of Shichimi Togarashi for a beautiful, professional finish.
💡 Chef's Tips
Always peel the daikon deeper than you think; the outer 2mm are very fibrous and won't soften during braising. Don't skip the parboiling with rice—it is the secret to a clean, sweet flavor without the 'funky' radish smell. If you don't have a Japanese drop lid, a piece of crumpled parchment paper with a hole in the center works perfectly. For the best flavor, make this a day in advance; the radish tastes even better after a night in the fridge as the flavors deepen. Use high-quality dashi—if you can't make it from scratch, look for 'dashi packets' rather than just powder for a richer taste.
🍽️ Serving Suggestions
Serve as a side dish alongside grilled salted mackerel (Saba Shioyaki) for a traditional Japanese meal. Pair with a bowl of fluffy steamed short-grain white rice and miso soup. Enjoy with a chilled glass of dry Junmai Sake to complement the savory soy and ginger notes. Serve as part of a vegetarian spread with agedashi tofu and blanched spinach with sesame dressing. Top with a small dollop of Japanese yellow mustard (Karashi) for a sharp, spicy contrast.