Simmered Daikon Radish
This is a quiet dish that leans on patience rather than complexity. When done correctly, the radish loses its sharp bite and takes on the character of the liquid it swims in.
The importance of the bevel
Trim the sharp edges of the radish rounds before cooking; this keeps them from knocking against each other and crumbling during the long simmer.
- Heavy-bottomed pot
- Peeler
- Sharp knife
- Drop-lid or parchment paper circle
What goes in.
- 1 largedaikon radish (about 10-12 inches long)
- 4 cupsdashi broth
- 2 tbspmirin
- 2 tbsplight soy sauce
- 1 tspsalt
Use a drop-lid
Placing a lid directly onto the surface of the liquid keeps the daikon submerged and ensures even cooking, preventing the rounds from bobbing and breaking apart.
The method.
Prep the radish
Peel the daikon and slice into one-inch thick rounds. Trim the edges of each circle with your knife to smooth out the corners.
Parboil
Place the rounds in a pot covered with cold water. Bring to a boil and cook for ten minutes. Drain and rinse to remove the raw, sulfurous edge.
Simmer
Return the radish to the pot. Add dashi, mirin, soy sauce, and salt. Bring to a light simmer, place your drop-lid on top, and lower the heat to a whisper.
Wait
Simmer for 45 to 60 minutes. The radish is ready when it is soft, translucent, and has soaked up the color of the broth.
Other turns to take.
With Minced Meat
Add a thickened sauce of ground pork and ginger over the top of the simmered radish before serving.
Miso-Glazed
Finish the cooked rounds by brushing with a mixture of red miso and sugar and searing briefly in a pan.
When it doesn't go to plan.
If you lack a wooden drop-lid, cut a circle of parchment paper slightly smaller than your pot and place it directly on the surface of the broth.
The radish is better the next day; let it cool in the liquid to allow the flavors to penetrate the fibers further.
Save the discarded radish peels to slice thin for quick pickles.
The ones that keep coming up.
How do I know if the daikon is cooked enough?
Use a bamboo skewer or a thin knife. If it pierces the center with zero tension, it is ready.
Can I use vegetable broth instead of dashi?
Yes, but keep it mild so it does not overpower the delicate flavor of the radish.
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