Braised Daikon Radish Daikon no Nimono
Daikon no nimono is a delicate and flavorful Japanese side dish featuring slowly simmered daikon radish in a light dashi broth.
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Instructions
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Peel the daikon, removing both the thin outer skin and the thick layer beneath it.
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Slice the daikon into 3/4 to 1-inch thick pieces, then trim the edges of each piece for a rounded appearance.
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Place the daikon slices in a medium pot with dashi stock, sugar, soy sauce, and sake.
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Bring the mixture to a boil over medium-high heat, cook for 10 minutes, then skim off any foam.
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Reduce heat to low and simmer for 2 to 2 1/2 hours until the daikon is tender and lightly browned from absorbing the soy sauce.
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Just before the dashi cooks away, stir in the mirin.
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Turn off the heat and let the dish rest for 10 minutes to allow the flavors to meld before serving.