Braised Daikon Radish
The secret to this dish lies in the initial simmer. By boiling the raw radish in rice water first, you remove the bitterness and allow the final braising liquid to penetrate deep into the fibers.
Size matters for the braise
Cut the rounds at least an inch thick. If they are too thin, they will disintegrate during the long simmer.
- Heavy-bottomed pot or dutch oven
- Peeler
- Drop lid (otoshibuta) or parchment paper
What goes in.
- 1 lbDaikon radish, peeled and cut into 1-inch thick rounds
- 1/2 cupUncooked white rice (or 1 tbsp rice flour in water)
- 3 cupsDashi broth
- 2 tbspSoy sauce
- 2 tbspMirin
- 1 tbspSugar
The preliminary boil
Boiling the radish in starchy water pulls out the raw, pungent compounds and replaces them with a neutral foundation ready to absorb the dashi.
The method.
Prepare the rounds
Peel the daikon and slice into rounds 1-inch thick. If you have time, shave the sharp edges off each round with a knife; this prevents them from breaking apart in the pot.
First boil
Place the daikon in a pot, cover with water, and add the uncooked rice. Bring to a boil and simmer for 15 minutes. Drain and rinse the radish under cold water.
Braise
Return the cleaned daikon to the pot. Add the dashi, soy sauce, mirin, and sugar. The liquid should just barely cover the radish.
Simmer
Place a drop lid or a circle of parchment paper directly on top of the liquid. Simmer on low heat for 25 to 30 minutes. You want the liquid to reduce by half and the daikon to look like pale amber glass.
Other turns to take.
Spicy Finish
Garnish with a dollop of yuzu kosho or a dusting of shichimi togarashi for a bright, heat-forward contrast.
With Protein
Add a few cubes of seared pork belly to the pot when you begin the braise to introduce richness to the broth.
When it doesn't go to plan.
Test for doneness by pressing a chopstick into the center; if it slides through with no resistance, it is finished.
Let the radish cool in the braising liquid for 20 minutes before serving. This is when the flavor migration happens.
Use the discarded rice-water batch for another use, or discard if you simply used a tablespoon of rice flour.
The ones that keep coming up.
Why do I need a drop lid?
The drop lid ensures the braising liquid circulates evenly and keeps the radish submerged, preventing the edges from drying out while the center cooks.
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