Japanese Braised Daikon With Miso Sauce

5.0 from 11 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 8


  • 1 daikon (~ 1 kilogram/2.2 lb.)
  • water from washing rice (~ 2 liter/8 cup)
  • 1 piece of konbu (~ 3-inch square) + 1 liter water, or 1 liter (4 cups) vegetable stock
  • thinly sliced scallions, for garnish (optional)
  • Miso sauce
  • 1/4 cup sugar
  • 2 tablespoon sake
  • 1 tablespoon mirin
  • 2 tablespoon water
  • 1/4 cup red miso paste


  1. Peel and cut daikon into 1.5-inch tall cylinders. Make a cross (X) slit on one of the surfaces. Set aside.
  2. Place daikon and water from washing rice in a soup pot. Bring to a boil, then lower heat to a simmer, cover the pot, and simmer for 30-45 minutes, or until the daikon is tender. (*)
  3. Drain the boiling water, replace with either clean water and konbu, or vegetable stock. Bring to a boil, then simmer for 8-10 minutes. (**)
  4. To make the miso sauce, combine all sauce ingredients, except red miso paste, in a small saucepot and bring to a boil, turn the heat off once the sugar has completely dissolved. Add red miso paste and whisk until the miso paste is completely mixed and turn into a smooth sauce.
  5. Arrange daikon in small plates/bowls, garnish with some thinly sliced scallions, and serve with miso sauce.


  • (*) Boiling daikon with water from washing rice can reduce its bitterness. You can also replace the water from washing rice with 2 tablespoons of rice wrapped with a piece of cheesecloth (or place in a fine-mesh tea strainer) and water and use this combination to boil the daikon.
  • (**) If you don't plan to make this strictly vegetarian, you can also use chicken stock or dashi stock.

Another great recipe by https://dailycookingquest.com.