By eatmundo · August 3, 2026
🇯🇵AI-generated imageSame 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 refined, subtle side dish where thick discs of daikon radish are slow-simmered in a golden dashi broth until they become translucent and melt-in-the-mouth tender. It is the definition of Japanese comfort food.
According to eatmundo's ingredient comparison, the closest dish to Daikon Nimono from another cuisine is Jang-Jorim (South Korea): the two share 43% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Peel the daikon and slice it into 2cm thick rounds; if the edges are sharp, lightly peel them (this is called 'mentori' to prevent breaking while simmering).
- 2
Place the daikon in a large pot and cover with water, then boil for 15 minutes to remove excess bitterness and help it absorb the flavors later.
- 3
Drain the water and add 800ml of fresh dashi broth, soy sauce, mirin, sake, and sugar to the pot.
- 4
Bring the liquid to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
- 5
Place a 'otoshibuta' (a drop-lid, or a circle of parchment paper with a small hole in the center) directly on top of the daikon.
- 6
Simmer on low heat for 30-40 minutes; the daikon should become translucent and easily pierced with a chopstick.
- 7
Turn off the heat and let the daikon sit in the broth for at least 15 minutes to allow the flavors to penetrate deep into the fibers.
- 8
Transfer to bowls and serve warm or at room temperature, perhaps with a small dab of mustard.
Frequently Asked Questions
What is Daikon Nimono?
Daikon Nimono is a Japanese simmered vegetable dish prepared by cooking daikon radish in a broth of dashi, soy sauce, mirin, sake, and sugar. It is typically consumed as a side dish during everyday meals, often served warm or at room temperature.
What is the purpose of the drop-lid?
The drop-lid ensures even circulation of the broth and prevents the daikon from moving around and breaking during the long simmer.
Can I use chicken broth instead of dashi?
Dashi provides a delicate umami that defines this dish; chicken broth will be too overpowering for the subtle flavor of the daikon.
What if my daikon is tough after 40 minutes?
Daikon takes time to soften depending on its maturity; just keep simmering on low until a chopstick slides in without any resistance.
Can I make this in advance?
Yes, this dish actually tastes better the next day as the daikon continues to absorb the savory broth while it cools.
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