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Japan · Food

Simmered Daikon (Furofuki Daikon)

25 min
90 kcal
4 servings

By eatmundo · August 3, 2026

Simmered Daikon (Furofuki Daikon)🇯🇵サフィル · CC BY-SA 4.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Simmered Daikon (Furofuki Daikon). The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

A refined, warming Japanese comfort dish consisting of thick daikon radish discs slowly simmered until fork-tender in a savory dashi broth.

According to eatmundo's ingredient comparison, the closest dish to Simmered Daikon from another cuisine is Jang-Jorim (South Korea): the two share 53% of their ingredients.

Ingredients

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4 servings

How 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

    Meanwhile, make the miso sauce: in a small saucepan combine 60g miso paste, 20g sugar, 20ml mirin and 30ml water, and stir over low heat for 3 minutes until glossy and thick. Transfer the daikon to serving bowls, pouring a little of the remaining broth over each.

  • 8

    Spoon the warm miso sauce over each piece of daikon, top with a dollop of finely grated ginger and serve warm.

Frequently Asked Questions

What is Furofuki Daikon?

Furofuki Daikon is a Japanese dish consisting of thick slices of daikon radish simmered in dashi stock until tender. The broth is seasoned with soy sauce, mirin and salt. The daikon is served warm as a side dish or appetizer, topped with a sweet miso sauce made from miso, sugar and mirin, and finished with grated ginger.

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 vegetable 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.

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