Daikon nimono, or simmered daikon radish, is a quintessential Japanese comfort food, showcasing the delicate sweetness of daikon enhanced by savory dashi broth and subtle umami notes. This simple yet deeply satisfying dish is surprisingly versatile; it can be enjoyed as a light side dish alongside grilled meats or a hearty main course on its own, offering a welcome warmth on a chilly evening. The gentle simmering process allows the daikon to absorb the flavors fully, resulting in a tender, melt-in-your-mouth texture that’s both comforting and elegant. Its simple ingredients make it accessible to home cooks of all levels.
Beyond its deliciousness, daikon nimono boasts nutritional benefits, packed with vitamins and fiber. This recipe offers a quick and easy approach to mastering this classic Japanese preparation. Ready to experience the magic of perfectly simmered daikon? Let's dive into the step-by-step process!
Tools Needed
- Vegetable peeler
- Knife
- Pyrex container
- Pot
- Chopsticks
Ingredients
- Daikon radish: 10-inch piece
- Rice: 2 cups
- Dashi broth: 3.5 cups
- Salt: 1/4 teaspoon
- Mirin: 1 teaspoon
- Usukuchi shoyu (light soy sauce): 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Daikon
- Peel the 10-inch daikon radish and cut it into 1-inch thick slices.
- Optionally, use a vegetable peeler or knife to round out the edges and corners of the daikon slices for aesthetics.
- Rinse 2 cups of rice and collect the rinsing water in a Pyrex container. This creates togi-jito, a rice-washing solution.
- Soak the daikon slices in the togi-jito to remove bitterness and soften the radish. This also whitens the daikon.
- Score a plus sign about a quarter-inch deep on both sides of each daikon slice. This is called 'jumanji' and speeds up cooking.
Step 2. Boil and Simmer the Daikon
- Bring the daikon and togi-jito to a boil, then simmer for 20-30 minutes until a chopstick can easily pierce the daikon.
- Strain the daikon and return it to the pot, ensuring the slices stand upright.
Step 3. Add Seasoning and Simmer
- Add 3.5 cups of dashi broth, 1/4 teaspoon salt, 1 teaspoon mirin, and 1 tablespoon of usukuchi shoyu.
- Simmer over low heat for another 30 minutes.
Step 4. Serve
- Serve and enjoy!
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Rounding the daikon is optional but improves appearance.
- The 'jumanji' scoring technique can be applied to other thick vegetables like eggplant or Brussels sprouts.
Nutrition
- N/A
FAQs
1. Can I use other vegetables besides daikon?
Yes! Add carrots, konnyaku (konjac), or other root vegetables for extra flavor and texture.
2. What if I don't have dashi?
You can substitute with chicken or vegetable broth, adding a pinch of kombu (kelp) for a similar umami flavor.
3. How do I know when the daikon is done?
The daikon should be tender and easily pierced with a fork or knife. The cooking time depends on the size of your daikon pieces.
Enjoy your delicious and healthy bowl of daikon nimono! This simple recipe is a perfect introduction to Japanese home cooking, and its versatility makes it a welcome addition to any meal. We hope you'll try this recipe and share your culinary creation with friends and family.