Boiled Daikon Radish

Name: Boiled Daikon Radish
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 lbs daikon radish, thickly sliced; 2 tbsp uncooked white rice; 3 cups dashi stock; 2 tbsp soy sauce; 2 tbsp mirin; 1 tsp sugar

Tender rounds of daikon radish simmered in a savory broth with soy sauce and mirin. A comforting and traditional side dish.

55 minEasyServes 460 cal/serving

JapaneseSideStovetopVegetarianVeganPescatarianLow CarbHigh FiberDairy-FreeNut-FreeEgg-FreeShellfish-FreeNightshade-FreeCorn-Free

Ingredients

2 lbs daikon radish, thickly sliced
2 tbsp uncooked white rice
3 cups dashi stock
2 tbsp soy sauce
2 tbsp mirin
1 tsp sugar

Instructions

1

Place 2 lbs thickly sliced daikon radish and 2 tbsp uncooked white rice in a pot and cover with cold water.
2

Boil for 20 minutes until partially tender, then drain and rinse daikon radish.
3

In a clean pot, combine 3 cups dashi stock, 2 tbsp soy sauce, 2 tbsp mirin, and 1 tsp sugar.
4

Add rinsed daikon radish and simmer for 20 minutes until completely tender.

Questions

Can I make Boiled Daikon Radish gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Boiled Daikon Radish keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Boiled Daikon Radish?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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