๐ฏ๐ต Japan ยท Food
Simmered Daikon (Furofuki Daikon)
By eatmundo ยท August 3, 2026
A refined, warming Japanese comfort dish consisting of thick daikon radish discs slowly simmered until fork-tender in a savory dashi broth.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 400g daikon radish and cut into 3cm-thick discs, trimming the edges slightly for a polished look.
- 2
Boil the daikon in a large pot of water for 15 minutes until it becomes translucent, then drain well.
- 3
Place the pre-boiled daikon into a clean pot and cover with 500ml dashi stock.
- 4
Add 30ml soy sauce, 30ml mirin, and 3g salt to the liquid.
- 5
Simmer on low heat for 20 minutes, covering with a 'drop lid' or parchment paper to ensure even cooking.
- 6
Check for tenderness by inserting a skewer; it should slide through with zero resistance.
- 7
Transfer the daikon to serving bowls, pouring a little of the remaining broth over each.
- 8
Garnish with a dollop of finely grated ginger just before serving warm.
Frequently Asked Questions
What is a drop lid?+
An otoshibuta (drop lid) sits directly on the food to keep it submerged and prevent it from breaking while simmering.
Can I use chicken broth?+
While dashi is traditional for its clean taste, vegetable broth is a common alternative.
How do I avoid bitterness?+
Boiling the daikon in plain water first removes the naturally sharp, bitter compounds.
Is this a main dish?+
It is typically served as a side dish or appetizer, especially in the winter months.
Mundo Match
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