Simmered Daikon Recipe ふろふき大根を作り方

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Easy Simmered Daikon Recipe

While I was making Oyakodon recipe, I decided since I had a little daikon in my fridge to make a easy veggie dish…Thus, Simmered Daikon Recipe is born!

It’s actually super easy, cheap, and vegans as well as vegetarians alike can also enjoy! It’s a wonderful side dish that takes a little while to cook (about an hour to make this recipe), but if you want something that’s great at complementing a main dish, this is the dish of choice. 🙂

 

What is Daikon?

 

The Daikon, or Japanese white radish is a cousin of the black radish. It is an inexpensive vegetable that is used very often in Japanese (and Asian) cuisine. It has a less pungent taste than black radish and can be eaten both Raw and cooked. The Japanese are well aware of its benefitial properties: it’s diuretic, rich in vitamins C, and low in calories. It is often prepared in soup, salad, or grated in fine puree called daikon oroshi and is often consumed with grilled fish or tempura (because daikon is known to facilitate the digestion of dishes rich in fat).

Today I will cook it in a simple way, in nimono, that is, stewed with broth. I found some at the Kioko grocery store, Rue des petits champs in Opera. 1€30 radish, with which you will be able to make at least two recipes. They are also increasingly found in Asian grocery stores and organic stores.

 

Remember to skin the daikon (white radish)… If you don’t, the tough skin can make it so the daikon doesn’t cook all the way through and you’re left with this icky side dish.

Daikon is a Japanese radish-absolutely not spicy, unlike the long radish of our own – very present in Japanese cuisine. In a very fine julienne, he accompanies the sashimi. Grated, it is presented in The Shape of a small Mount Fuji to enjoy on grilled fish with a few drops of shoyu (Japanese soy sauce). It is finally very often present in salads or in many cooked dishes.

Also Read:  Japanese Bean Sprout Salad (Moyashi) with Carrot

Dried daikon belongs to the category of kambutsu, traditional dried foods. Very rich in fiber, especially in dried daikon are vitamins (B1 and B2), potassium and a lot of calcium (4 times more than milk!). Impressive that a dried food with such a long shelf life allows you to enjoy so many of its benefits!

I didn’t know dried daikon before I tasted it in Japan. I found this delicious and so I bought a package that looked strong in the first Konbini came. Without captioning, I confused the daikon with dried squid, lol.

To make this recipe of dried daikon stewed with carrots, I went to my grocery store in the opera district in Paris to find the precious lamellas. I was surprised both by the texture of the product, dry but still supple and by its fragrance reminiscent of a pot vegetable on fire (without being able to identify it). The result on the plate lived up to my expectations. The daikon retains a pleasant crunchy feel and takes on a sweet flavor without bitterness close to that of the candied turnip (here is the pot vegetable on fire !). A super joker that you can easily get out of the closet when there is Echo in the fridge…

I don’t know if you can see, but each daikon has been scored on top to make it cook evenly. Can you see? 🙂

 

Homemade Simmered Daikon Recipe

 

  • 1 small daikon (white radish)
  • 2in x 2in piece kombu seaweed
  • 4 T mirin
  • 1 T sugar
  • 1 T sake
  • 1 tsp soy sauce
  • 1 T lemon juice
  • 4 T miso
Instructions
  1. Peel daikon and cut into 1in thick discs.
  2. With a knife, score each top of the daikon. Set aside.
  3. In a big saucepan with a lid, place kombu in. Line pan with daikon and fill with enough water to cover.
  4. Put fire on medium-high and bring to a boil; then put it down to a simmer for 40 min.
  5. While waiting, mix mirin, sugar, sake, soy sauce, lemon, and miso together in a small saucepan on medium heat. Stir constantly.
  6. Once sauce is bubbling, reduce heat to low and heat for 5 minutes, still stirring.
  7. After the daikon is done, drain and set aside in a dish. Pour the sauce over.
  8. Serve hot.
Also Read:  Easy Saba Shioyaki (Shime Saba) Recipe
5 from 1 reviews
Simmered Daikon Recipe ふろふき大根を作り方
 
Ingredients
  • 1 small daikon (white radish)
  • 2in x 2in piece kombu seaweed
  • 4 T mirin
  • 1 T sugar
  • 1 T sake
  • 1 tsp soy sauce
  • 1 T lemon juice
  • 4 T miso
Instructions
  1. Peel daikon and cut into 1in thick discs.
  2. With a knife, score each top of the daikon. Set aside.
  3. In a big saucepan with a lid, place kombu in. Line pan with daikon and fill with enough water to cover.
  4. Put fire on medium-high and bring to a boil; then put it down to a simmer for 40 min.
  5. While waiting, mix mirin, sugar, sake, soy sauce, lemon, and miso together in a small saucepan on medium heat. Stir constantly.
  6. Once sauce is bubbling, reduce heat to low and heat for 5 minutes, still stirring.
  7. After daikon is done, drain and set in a dish. Pour sauce over.
  8. Serve hot. Enjoy!
Notes
You can garnish with yuzu zest (or some kind of citrus), or with green onions!

 

Enjoy with family and friends!

 

Have made Simmered Daikon at home before? Let me know in the comments below.

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