Simmered Daikon & Atsuage Seasoned With Consomme

Simmered Daikon & Atsuage Seasoned With Consomme

This is a daikon steamed dish. I gave it a western-style flavor buy using consomme seasoning. The flavor is accented with the coarsely ground black pepper.

Ingredients: 4-5 servings

Daikon radish
4 slices of 2-3 cm wide daikon slices
Silken atsuage
2 slices
400 ml
Powdered consomme stock granules
2 packets (9 g) If cubes, 2 cubes
Salt and pepper
a small amount
Coarsely ground black pepper
a small amount (for the finishing touches)


1. Cut the daikon into 2-3 cm wide pieces. Peel the skin off.
2. Quarter the daikon rounds. Next, cut the atsuage into same size pieces as the daikon. Round off the edges of the daikon and it will look better when done.
3. Add the daikon and water to a pan and bring to a boil on medium heat.
4. Once the daikon starts to soften, add the atsuage and the consomme. Season with salt and pepper and simmer. Once the daikon has softened, it's ready.
5. Serve up on a plate and season to your liking with the coarsely ground black pepper and dig in.

Story Behind this Recipe

Every winter we eat a lot of daikon. I eat plenty of daikon with soy sauce so I wanted to make a western-style version.