Daikon no Nimono: Slow Braised Japanese Radish

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This is a simple dish made low and slow with a very humble ingredient: daikon (Japanese radish). As I've embraced a simpler palate, I am returning to these childhood memory foods. 

While I tried to adapt this for the Instant Pot, the pressure cooker's sealed environment prevents the liquid from reducing properly. To achieve that deep infusion of dashi, shoyu, and sake, the traditional long, slow simmer is truly the only way to go.

Recipe Details

  • Prep: 10 minutes
  • Cook: 2 hours 30 minutes
  • Servings: 2 servings 


Ingredients:

  • 1 lb daikon
  • 4 cups dashi, or 4 cups of water with 1 tsp dashi powder
  • 2 tsp granulated sugar
  • 2 T shoyu
  • 3 tsp sake
  • 2 T mirin (reserved for the finish)


Directions: 

  • Prepare the daikon: using a peeler, remove the thin outer skin as well as the thick, fibrous layer just beneath it. Cut the daikon into 3/4" to 1" discs. 
    • Pro Tip: Use your knife to round out the top and bottom edges of each disc (mentori).  This prevents the edges from crumbling during the long simmering process.
  • Combine & Boil: In a medium pot, combine the daikon slices, dashi, sugar, shoyu, and sake. Bring to a boil over medium-high heat.
  • Skim & Simmer: Once boiling, cook for 10 minutes. Skim any foam or impurities from the surface with a spoon. Reduce the heat to low and simmer for 2 to 2.5 hours.
  • The Finish: The daikon is ready when it is very tender. It will be a light brown color from the shoyu. Just before the end, stir in the mirin for a glossy finish. 
  • Rest & Serve: Turn off the heat and let the dish sit for 10 minutes to allow the flavors to settle. This can be served warm, room temperature or chilled.   


  

Skim the bubbles off so liquid stays clear.



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