Simmered Daikon Radish
This is a quiet, meditative dish that relies on patience rather than complexity. When done properly, the daikon takes on the color of tea and softens to a custard-like texture, soaking up every bit of the savory liquid.
The rice water makes the difference
Boiling the daikon in water with a tablespoon of raw rice draws out bitterness and creates a porous surface that drinks in the seasoning broth later.
- Heavy-bottomed saucepan
- Drop-lid (otoshibuta) or a circle of parchment paper
- Paring knife
What goes in.
- 1 mediumdaikon radish, peeled and sliced into 1-inch thick rounds
- 1 tbspraw white rice
- 3 cupsdashi stock
- 2 tbspsoy sauce
- 2 tbspmirin
- 1 tspsugar
Use a drop-lid
Placing a lid directly on the surface of the simmering liquid ensures the radish stays submerged and cooks evenly without breaking apart.
The method.
Blanch the daikon
Place the rounds in a saucepan, cover with water, and add the raw rice. Bring to a boil and simmer for 15 minutes. Drain and rinse the radish under cold water to remove starch.
Prepare the broth
Clean the saucepan. Return the parboiled radish to the pan and pour in the dashi, soy sauce, mirin, and sugar.
Simmer
Bring the liquid to a gentle simmer. Place your drop-lid or parchment circle directly onto the radish. Adjust heat to keep the liquid barely moving.
Reduce
Cook for 40 to 45 minutes. The radish is ready when it is soft enough to be pierced easily with a paring knife and has turned a light brown.
Rest
Remove from heat and let the daikon cool in the broth for at least 30 minutes before serving; this is when the real flavor infusion happens.
Other turns to take.
Miso-Glazed
Finish by reducing the leftover broth with a tablespoon of red miso to create a thick, glossy coat for the radish.
Spicy Kick
Add a few slices of fresh ginger or a dried chili pepper to the broth while it simmers.
When it doesn't go to plan.
If you don't have dashi, use vegetable stock, but avoid anything too salty as it will concentrate during the long simmer.
Score a cross into the top side of each radish round; it helps the broth penetrate to the center faster.
The radish tastes even better the next day after sitting in the broth in the refrigerator.
The ones that keep coming up.
Why use raw rice in the blanching water?
The starch in the rice binds to the astringent compounds in the radish and removes them, leaving the daikon with a clean, sweet flavor.
Can I use a regular heavy lid?
It is not recommended. A regular lid traps steam and creates a rolling boil that will knock the radish pieces against each other and cause them to break.
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