Daikon Radish Simmered with Scallops

Daikon Radish Simmered with Scallops

This has a very elegant and refined flavor that's perfect with sake or shochu.


Daikon radish
1 (1600 g)
Canned scallops
1 can (100 g)
Hidaka kombu
25 g
2 tablespoons
1/2 teaspoon


1. Wipe the kombu lightly with a clean cloth. Cut into 10 cm pieces, and soak in 1.5 liters of water overnight.
2. Put the kombu and soaking water in a pot and heat. Just before it comes to a boil, turn off the heat and take out the kombu. This is the kombu dashi stock.
3. Lightly wash the daikon radish, and cut it into 4 cm pieces.
4. Put the daikon radish, 1 liter of kombu dashi stock from Step 2, the canned scallops (the juices in the can), sake and salt in a pressure cooker and heat with the lid locked. When it comes to a boil and comes to pressure, turn the heat down to low and simmer for about 10 minutes. Leave to cool down and de-pressurize, and take off the lid.
5. If you let it cool down completely and re-heat before serving, the flavors will have permeated the daikon radish and it will be delicious. Try using the simmering liquid in miso soup, or for other simmered dishes.

Story Behind this Recipe

A friend told me that if you simmer these ingredients together, it's delicious.