Daikon no Nimono

Ingredients

Instructions

1. 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.

2. 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.

3. 3

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

4. 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.

5. 5

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

6. 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.

Nutrition per serving

Notes

• •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.

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