Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu

Macrobiotic: Simmered Dried Daikon Radish and Koya Tofu

This is a standard macrobiotic recipe, but it's really popular in our house. The sweetness of the kiriboshi daikon gives the dish a mild flavor. This dish warms the body (according to macrobiotic principles), so it's recommended for people who tend to get chilly or have swelling. You only need a few ingredients, too.

Ingredients: 6 servings

Kiriboshi daikon
50 g
Koya dofu
2 blocks
Kombu (thin type)
5 cm
Soy sauce
1 1/2 tablespoons
Vegetable oil (or sesame oil)
1 teaspoon


1. Rinse the kiriboshi daikon briskly, but don't soak in water. Cut it up roughly. Cut the kombu thinly using kitchen scissors.
2. Soak the koya tofu in 70°C or so hot water for 30 minutes to rehydrate. Cut into 5 pieces lengthwise, and then slice thinly.
3. Heat a thick bottom pot. Add the vegetable oil and 1 pinch of salt, and stir fry the kiriboshi daikon. When the kiriboshi daikon is coated with oil, add just enough water to submerge. Add the thinly cut kombu as well. Bring to a boil.
4. When it comes to a boil, add the soy sauce and koya dofu. Simmer until there's no moisture left in the pan. Keep the pot covered with a lid until there's just a little moisture left.
5. Take the lid off once there's just a little moisture left in the pan. Be careful not to let it burn. Don't boil off all the moisture, or else the dish will become dried out.

Story Behind this Recipe

This is a really standard, basic macrobiotic recipe. It's sweet and packed with umami flavors, so everyone in our family loves it.