Daikon Radish is so sweet and juicy when in season. I often cook this dish, sometimes with fish or beef, but Daikon itself is very nice. Many Australians don’t cook radishes, but they are so beautiful when simmered, stewed or even stir-fried.
Daikon 400 to 500g *about 16cm if large one
Water *enough to cover Daikon pieces
Dashi Powder 1/4 teaspoon
Sugar 1/2 to 1 tablespoon
Soy Sauce 2 tablespoons
Mirin 1 tablespoon
Sake 1 tablespoon
Sesame Oil 1 teaspoon
- Slice Daikon about 2cm thickness. Remove skin and cut them in half if large.
- Place Daikon in a saucepan, add water just enough to cover and add Dashi Powder. You can use your home-made dashi stock for this.
- Add seasoning ingredients and bring to the boil. (Thinly sliced Ginger, Chilli can be added if you like.) Reduce the heat to low, cover with lid and simmer for 20 to 30 minutes.
- When Daikon pieces are tender, remove the lid and cook over medium heat until the liquid is almost gone.
- Note: For the above photo, I served with sliced Spring Onion and Shichimi (Japanese Chilli Seasoning Mix).
A bit late to respond to Emily (hopefully, this helps other people), but when daikon is out of season, definitely blanch it! I love daikon in my Taiwanese beef noodle soup, no matter what season it is, and it will make the broth a bit astringent without the blanch.
Thank you for the recipe, I made it last night and I love it!! The flavor is just right. ありがとうね＾＾
I think my daikon must be quite out of season though because the daikon was bitter! Do you have any suggestions to fix this? Maybe blanch it first or something? なにかチップがあれば助かるわ!
Hi Emily. I recommend to cook this dish when Daikon is in season. That’s what I do.