By eatmundo · August 3, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A sophisticated yet humble dish featuring tender daikon radish simmered until melt-in-the-mouth. It is finished with a sweet and savory miso glaze that highlights the vegetable's subtle sweetness.
According to eatmundo's ingredient comparison, the closest dish to Furofuki Daikon from another cuisine is Jang-Jorim (South Korea): the two share 40% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Peel 500g of daikon radish and slice it into 3cm thick rounds, trimming the edges slightly for a clean look.
- 2
Score one side of each slice in a crosshatch pattern to help the daikon absorb the dashi broth during cooking.
- 3
In a large pot, place the daikon and cover with water (or rice water); bring to a boil, then simmer for 15 minutes to remove bitterness.
- 4
Drain the daikon and place it back into the pot with 600ml dashi stock, 30ml sake, and 30ml mirin.
- 5
Simmer gently over low heat for 30 minutes until the daikon is translucent and can be easily pierced with a skewer.
- 6
In a small bowl, whisk 40g miso, 10g sugar, and 20ml light soy sauce with a splash of the poaching liquid to create a smooth glaze.
- 7
Transfer the daikon to individual bowls, arranging the rounds neatly in the center.
- 8
Top each piece with a dollop of the miso glaze and serve warm, ensuring the glaze is evenly spread.
Frequently Asked Questions
What is Furofuki Daikon?
Furofuki daikon is a Japanese dish consisting of thick rounds of daikon radish simmered in dashi stock until tender. It is served hot, typically topped with a sweet and savory miso glaze, and is commonly consumed as a side dish during the winter months.
Why use rice water?
Simmering daikon in rice-washing water removes bitterness and whitens the radish for a beautiful presentation.
Can I replace dashi?
You can use water with a little kelp (kombu), but dashi provides the essential depth that makes this dish classic.
How do I know it's done?
A wooden skewer should pass through the thickest part of the daikon with absolutely no resistance.
Can this be made ahead?
Yes, daikon tastes even better after cooling in the broth as it continues to absorb the flavor.