Similar to the Simmered Kabocha Nimono recipe, this recipe involves simmering large chunks of daikon in a soy-based simmering sauce to create a savory side dish, but the resulting taste is much lighter and refreshing.
This is due to the simmering sauce being heavier on the dashi and lighter in the soy sauce and sugar.
Simmered Daikon Nimono
A savory yet refreshing side dish, the flavors accentuate the sweetness of the radish.
Equipment
- 1 medium flat-bottomed pot
Ingredients
- 5-6 2-in thick discs of daikon
- 1 TBSP gluten free tamari soy sauce
- 1 tsp sugar
- 2 TBSP sake
- 1 tsp minced ginger or 2 slices ginger root
- 2 cups dashi stock see notes
Instructions
- If you haven't already, cut the daikon into 2-in thick discs and peel the outer skin.5-6 2-in thick discs of daikon
- Arrange daikon into a single flat layer at the bottom of a large pot
- Mix soy sauce, sugar, sake, ginger and dashi stock, then pour into the pot. Top with water or more dashi broth until the daikon are just submerged in the liquid1 TBSP gluten free tamari soy sauce, 1 tsp sugar, 2 TBSP sake, 1 tsp minced ginger, 2 cups dashi stock, 5-6 2-in thick discs of daikon
- Cook on high until boiling, then reduce to medium/medium low and let simmer with the lid on for 20 minutes. Remove the lid and continue to simmer until most of the liquid is evaporated and ~1 – 1 1/2 cups remain at the bottom. You can test for doneness by skewering a daikon piece in the center. If it goes in easily, the daikon is soft and ready to serve.
- Serve immediately, or store in a packed container with the simmering sauce (allowing the daikon to cool and rest in the sauce will enhance the flavor). Can be eaten chilled or heated.
Notes
Dashi stock is easy to make in advance and store (see my overnight dashi stock recipe), but if you don’t have any available, for a quick dashi stock recipe:
- take 4 cups water, 1 4″x4″ piece of konbu, and ~2 TBSP of katsuoboshi* and heat in a pot. Reduce heat to simmer BEFORE it gets to boiling (you want to avoid boiling konbu to prevent a slight bitter taste. It’s not the end of the world if you do though, but some people find it better to not let it reach boiling). Simmer for 10 minutes, then remove the konbu and katsuoboshi from the stock.
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