This dish is commonly cooked with Meat, but boiled Eggs are also good. Fried firm Tofu with crispy outside is also good. Today I added Garlic and Toban Djan (Chili Bean Sauce) instead as Ginger, that is often used for this dish. You might be interested in my ‘Simmered Daikon, Carrot & Pork’ recipe as well. Enjoy with freshly cooked Rice!


4 Servings


300 to 400g Daikon
1 large Carrot *about 200g
4 Eggs *softly boiled
1 Spring Onion *finely chopped


1 cup Chicken Stock
1 clove Garlic *grated
1 to 2 teaspoon Toban Djan (Chilli Bean Sauce)
1 teaspoon Sesame Oil
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 tablespoon Sugar

  1. Cut Daikon and Carrot into chunky pieces. Place in a large saucepan or pot, cover with Water and cook until soft.
  2. In a bowl, combine all the sauce ingredients.
  3. When vegetables are soft, drain, add the sauce and bring to the boil. Add boiled Eggs and cook over medium heat until the sauce is almost gone. You need to gently stir or toss the pieces occasionally, so that they would cook evenly.
  4. Sprinkle with the finely chopped Spring Onion and serve.