🇯🇵 Japan · Food
Gyuniku to Daikon Nimono (Beef and Daikon Radish Simmer)
By eatmundo · August 3, 2026
🇯🇵 JPA comforting Japanese home-style stew where thin slices of beef are slowly braised with daikon until the radish becomes translucent and flavorful. The marriage of savory dashi-soy broth and the sweetness of the daikon is truly timeless.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 300g of beef brisket into bite-sized strips and slice 200g of daikon into 1cm thick half-moons.
- 2
Blanch the beef in a pot of boiling water for 30 seconds to remove impurities, then drain.
- 3
In a medium saucepan, combine 100ml sake, 60ml soy sauce, 50ml mirin, and 1 tbsp sugar over medium heat.
- 4
Add the daikon to the liquid and bring to a simmer for 10 minutes until it begins to soften.
- 5
Place the blanched beef and 20g of sliced ginger into the pan, ensuring the liquid covers everything.
- 6
Cover with an otoshibuta (drop lid) or a circle of parchment paper directly on the surface.
- 7
Simmer on low heat for 25 minutes, checking occasionally so the sauce doesn't evaporate too quickly.
- 8
Remove the lid and increase heat slightly for 5 minutes to reduce the glaze until shiny and coating the meat.
Frequently Asked Questions
Can I use another cut of beef?+
Yes, ribeye or chuck works well as they have enough fat to stay tender during long simmering.
Why use a drop lid?+
An otoshibuta ensures heat is distributed evenly and the daikon absorbs the flavor instead of breaking apart.
Should I peel the daikon?+
Peeling is recommended to remove any bitterness from the skin, ensuring a clean flavor.
How long does this keep?+
It stores well in an airtight container for up to 3 days; the flavor actually improves the next day.
🇯🇵 JPMundo Match
Dishes across the world that share Gyuniku to Daikon Nimono (Beef and Daikon Radish Simmer)'s core ingredients.
