Braised Daikon Radish Daikon no Nimono Recipe

Name: Braised Daikon Radish Daikon no Nimono
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 4
Ingredients: 1 pound daikon; 4 cups dashi stock (or substitute 4 cups water with 1 teaspoon bonito dashi powder); 2 teaspoons sugar; 2 tablespoons soy sauce; 3 teaspoons sake; 2 tablespoons mirin

Prep: 10 mins

Cook: 2 hrs 30 mins

Total: 2 hrs 40 mins

Servings: 4 servings

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Nutrition Facts (per serving)
92	Calories
2g	Fat
10g	Carbs
7g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	92
% Daily Value*
Total Fat 2g	3%
Saturated Fat 1g	3%
Cholesterol 2mg	1%
Sodium 816mg	35%
Total Carbohydrate 10g	4%
Dietary Fiber 2g	7%
Total Sugars 7g
Protein 7g
Vitamin C 17mg	87%
Calcium 29mg	2%
Iron 0mg	2%
Potassium 695mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Simmered or braised dishes, also known as nimono, are a staple in Japanese cuisine. Vegetables, or fish, or a combination of vegetables and proteins are often simmered together to create dishes that are popular nimono, not just in restaurants, and bentos (boxed lunch), but also at home.

Braised Japanese daikon radish, known simply in Japanese as “daikon no nimono”, is a very common dish that is served in the winter, when daikon is typically in the season. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root. While grated raw daikon is often served as a spicy and pungent garnish to different Japanese foods, when daikon is simmered, it takes on a completely different personality and shines as a stand-alone dish.

1 pound daikon
4 cups dashi stock, or 4 cups water with 1 teaspoon dashi powder
2 teaspoons granulated sugar
2 tablespoons soy sauce
3 teaspoons sake
2 tablespoons mirin

Gather the ingredients.

The Spruce / Diana Chistruga
The outer skin of the daikon is thick, so when removing this layer, be sure to remove both the thinner outer skin, as well as, the thick layer just beneath it. This can easily be accomplished with a vegetable peeler.

The Spruce / Diana Chistruga
Slice the daikon into pieces that are 3/4 to 1 inch thick. (Tip: Try and cut the slices as similarly as possible, which will ease the cooking process so that all the daikon cook evenly. If the daikon varies in thickness, you’ll find that some daikon are more tender than others, while others might seem overcooked.)

The Spruce / Diana Chistruga
After the daikon is sliced into round pieces, for aesthetic purposes, trim a thin strip all along the bottom and top edges of each daikon piece, essentially "rounding out" each piece. This small step really makes a difference in the appearance of the daikon.

The Spruce / Diana Chistruga
In a medium pot, add the daikon slices with dashi stock, sugar, soy sauce, and sake (reserve the mirin for later use).

The Spruce / Diana Chistruga
Bring to a boil over medium-high heat, and cook for 10 minutes.

The Spruce / Diana Chistruga
Skim any foam and impurities from the surface.

The Spruce / Diana Chistruga
Reduce heat to low and simmer for about 2 to 2 1/2 hours until the daikon pieces are tender in the center and slightly brown in color after having absorbed the soy sauce.

The Spruce / Diana Chistruga
Before all of the dashi is cooked away, stir in the mirin, careful not to damage the daikon. They should be very tender at this point.

The Spruce / Diana Chistruga
Turn off heat, and set aside for 10 minutes to allow the ingredients to meld.

The Spruce Eats / Diana Chistruga
Serve daikon pieces, with or without some of the simmering liquid, in small individual plates.