🇯🇵 Japan · Food
Furofuki Daikon (Simmered Daikon Radish)
By eatmundo · August 3, 2026
A sophisticated yet humble vegetarian 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.
Ingredients
check them off as you prepareHow 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
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.
