🇯🇵 Japan · Food
Daikon Nimono (Simmered Daikon)
By eatmundo · August 3, 2026
🇯🇵 JPA 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.
Ingredients
check them off as you prepareHow 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 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.
