Daikon no Nimono

Daikon no Nimono is a comforting Japanese simmered dish in which thick pieces of radish are cooked until silky, juicy, and lightly translucent. The broth of kombu dashi, soy, mirin, sake, and a touch of sugar gives the daikon a delicate balance of savory, sweet, and clean umami flavor.

Nutrition · per serving

94kcal

2.7gProtein

17.2gCarbs

2.6gFat

3.2gFiber

2 servings

Ingredients

8 items

Simmered daikon

daikon radish500 g

kombu dashi500 ml

soy sauce25 ml

mirin30 ml

sake30 ml

sugar8 g

Finish and garnish

neutral oil5 ml

spring onion, finely sliced10 g

Tips

•Kombu dashi keeps the dish vegan while still giving a clean, savory depth.
•For the best texture, keep the simmer very gentle; aggressive boiling can make the exterior rough before the center turns tender.
•If you have time, cooling the daikon in the broth and reheating it later makes the flavor even deeper.
•Serve with steamed rice, tofu, or other small Japanese side dishes for a simple meal.

Steps

1
Peel the daikon and cut it into 2.5 cm thick rounds. If the daikon is very wide, cut the rounds into neat half-moons. Lightly trim the sharp edges of each piece; this helps prevent breaking during simmering and gives a more polished finish.
500 g daikon radish
2
Put the daikon into a saucepan and cover with fresh water, not the dashi. Bring to a boil over medium-high heat, then lower to a gentle simmer and cook for 8 minutes. This quick parboil removes bitterness and helps the center cook evenly. Drain well.
500 g daikon radish
3
Return the pan to medium heat and add the kombu dashi, soy sauce, mirin, sake, and sugar. Stir until the sugar dissolves.
500 ml kombu dashi25 ml soy sauce30 ml mirin30 ml sake8 g sugar
4
Slide in the parboiled daikon in a single layer as much as possible. Lay a drop lid or a circle of baking paper directly on the surface. Simmer gently for 20 to 22 minutes, turning the pieces once halfway through, until the daikon looks slightly translucent and a skewer passes through with very little resistance. Do not boil hard or the pieces may split.
500 g daikon radish500 ml kombu dashi25 ml soy sauce30 ml mirin30 ml sake8 g sugar
5
Turn off the heat and let the daikon rest in the cooking liquid for 5 minutes so it absorbs more flavor.
6
Warm the neutral oil in a small pan or spoon it lightly over the daikon for a subtle sheen, then transfer the daikon to bowls with a little of the simmering broth. Scatter with sliced spring onion and serve hot.
5 ml neutral oil10 g spring onion, finely sliced

Origin & History

Nimono refers to a broad category of Japanese simmered dishes in which ingredients are gently cooked in seasoned broth until they absorb flavor. Daikon no Nimono is a humble home-style preparation, especially appreciated in cooler weather, where the radish becomes tender, mild, and deeply savory. While many versions use fish-based dashi, plant-based kombu dashi is also traditional and widely used in Buddhist temple-style cooking.

japanese vegan daikon simmered beginner side-dish

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Daikon no Nimono

Steps

Peel the daikon and cut it into 2.5 cm thick rounds. If the daikon is very wide, cut the rounds into neat half-moons. Lightly trim the sharp edges of each piece; this helps prevent breaking during simmering and gives a more polished finish.

500 g daikon radish

Put the daikon into a saucepan and cover with fresh water, not the dashi. Bring to a boil over medium-high heat, then lower to a gentle simmer and cook for 8 minutes. This quick parboil removes bitterness and helps the center cook evenly. Drain well.

500 g daikon radish

Return the pan to medium heat and add the kombu dashi, soy sauce, mirin, sake, and sugar. Stir until the sugar dissolves.

500 ml kombu dashi25 ml soy sauce30 ml mirin30 ml sake8 g sugar

Slide in the parboiled daikon in a single layer as much as possible. Lay a drop lid or a circle of baking paper directly on the surface. Simmer gently for 20 to 22 minutes, turning the pieces once halfway through, until the daikon looks slightly translucent and a skewer passes through with very little resistance. Do not boil hard or the pieces may split.

500 g daikon radish500 ml kombu dashi25 ml soy sauce30 ml mirin30 ml sake8 g sugar

Turn off the heat and let the daikon rest in the cooking liquid for 5 minutes so it absorbs more flavor.

Warm the neutral oil in a small pan or spoon it lightly over the daikon for a subtle sheen, then transfer the daikon to bowls with a little of the simmering broth. Scatter with sliced spring onion and serve hot.

5 ml neutral oil10 g spring onion, finely sliced

Origin & History