Simmered Daikon Radish and Carrot (A Taste of Home)

Simmered Daikon Radish and Carrot (A Taste of Home)

This is easier to make than "oden." Enjoy the delicious, tender daikon radish. It's an easy dish to prepare and good for vegetarians.

Ingredients: 2 servings

Daikon radish
about 8 cm
1/3 of a block
about 3 cm
Dashi stock (kombu and dried shiitake mushrooms)
400 ml
2 tablespoons
Beet sugar
1 tablespoon
1/2 teaspoon
Soy sauce
1 tablespoon


1. [Preparation Step 1]: Peel the daikon and slice into 2 cm thick rounds (into 4 pieces). Boil the daikon until soft in water used to rinse rice. If you don't have any rice soaked water, add some uncooked rice into the water when boiling.
2. [Preparation Step 2]: Cut the konnyaku into 7-8 mm thick slabs. Make a slit down in the middle of each piece. Take one end of the konnyaku, thread it through the center to make a "rein knot." Rub with salt, place in a pan, and bring it to a boil, then turn off the heat.
3. [Preparation Step 3] Slice the carrot into 1 and 1/2 cm rounds (into 2 pieces).
4. [To simmer] Put the dashi stock into a pot, add the prepared items from Step1, Step 2, and Step 3, then turn on the heat. When it comes to a boil, add the sake, sugar, and salt, then simmer. After about 10 minutes, add the soy sauce.
5. Keep simmering until the carrot becomes soft and the flavors have been fully absorbed by all the ingredients (I added some daikon leaves in this photo).
6. Bonus: I make the dashi stock regularly to keep in stock. To make the dashi, add 1 piece of kombu and 3 dried shiitake mushrooms to 1000-1200 ml of water and soak for 30 minutes to 1 hour, then and it's ready!I keep the leftover rehydrated shiitake mushrooms and kombu to make tsukudani (sweet-salty simmered dish.) (Recipe ID: 463198)
7. I made this dish with kabocha squash, fava beans, and kombu. The daikon was quite thin, so I cut it in a different way.

Story Behind this Recipe

This is also our family recipe that I learned from my mother. Enjoy the delicious, tender daikon together with carrot and konnyaku. I plan to continue making it as one of my standard Japanese dishes.