What is daikon? Daikon is a Japanese root vegetable that looks like a big carrot, but is white instead of orange. Daikon is packed with nutrients and is used in a lot of Japanese dished. If you can master these daikon based dishes you will be a true Japanese food connoisseur!

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The Daikon soaks up all the umami flavor from the dashi and explodes in your mouth! This is a great vegetarian dish that is easy to make!

Braised Daikon Radish Daikon no Nimono Recipe

Braised daikon, or “daikon no nimono” is slowly simmered Japanese radish in a light dashi broth. It’s a delicate and flavorful side dish.
Tender Braised Japanese Daikon is Bursting at the Seams with Flavor
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Ingredients (Serves 4)

  • 1 pound daikon
  • 4 cups dashi stock (or substitute 4 cups water with 1 teaspoon bonito dashi powder)
  • 2 teaspoons sugar
  • 2 tablespoons soy sauce
  • 3 teaspoons sake
  • 2 tablespoons mirin

This “Braised Daikon Radish Daikon no Nimono Recipe” is adapted from the spruce by Judy Ung

Try this classic recipe, a hearty and flavorful braised pork and daikon dish that is a great appetizer!

Cinnamon Braised Pork with Daikon Recipe

Ingredients (Serves 6)

  • 1 onion large, sliced thin
  • 3 cloves garlic, minced
  • 2 carrots medium, peeled and cut into diamonds
  • 1/2 daikon medium (peeled, and cut into uniform 1″ thick wedges)
  • 2 tablespoons honey
  • 1/2 cup sake
  • 1/4 cup mirin
  • 1/4 cup soy sauce

This “Cinnamon Braised Pork with Daikon Recipe” is adapted from NO RECIPES by Marc Matsumoto

This is a quick and easy dish to make when you want to add another option for dinner. You will be able to taste all the umami flavor absorbed in the daikon!

Chicken and Daikon Nimono Recipe

Nimono means simmered, boiled or stewed (niru) thing (mono). In this nimono dish, the chicken is first cooked skin-side down, generating a lot of oil. You can remove the excess oil with a paper towel if you like. The daikon will absorb all of the chicken and seasoning’s juices for a superb umami taste!

This dish is quick and easy, so I recommend it for days when you need to get a delicious meal on the table fast!
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins

Ingredients (Serves 2)

  • Daikon 300g
  • Negi 1/2 stalk
  • Ginger roughly half a piece
  • Vegetable oil 1 Tbs.
  • Dashi 2 cups
  • Sake 1/4 cup
  • Soy sauce 2.5 Tbsp
  • Sugar 2 Tbsp
  • Mirin 1 tsp

This “Chicken and Daikon Nimono Recipe” is adapted from Oishi Wasyoku Recipes by Paula and Kaz

Do you want to try a super authentic Japanese dish? Try this buri (yellowtail) daikon recipe. It’s tasty and great on a chilly day!

Buri Daikon Recipe

Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth. This dish is a winter taste in Japan since both main ingredients, yellowtail and Daikon, are in season in winter.

Ingredients

  • 3 yellowtail fillets (about 300g)
  • 1/2 large Daikon radish
  • 20g ginger root
  • 1 1/2 cup (360ml) water
  • 1/3 cup (80ml) Soy Sauce
  • 1/3 cup (80ml) Sake
  • 1/4 cup (60ml) Mirin
  • 3 Tbsp sugar

This “Buri Daikon Recipe” is adapted from Japanese Cooking 101

Daikon salad is really easy to make. It goes with any dressing so change up the toppings or the dressing and make it your own!

Daikon Salad Recipe

There are lots of recipes to make salads using Daikon radish in Japan. Daikon is a very common vegetable Japanese people use all year round for everyday meals (although it is in season in winter). This Daikon Salad can be prepared with a very easy and tasty Ponzu based dressing in no time.


Cook Time: 10 mins

Ingredients (3-4 small servings)

  • 3-4 small servings
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1/2-1 tsp sugar
  • 1 Tbsp sesame seeds
  • 1/4 Daikon (about 350g)
  • Katsuobushi (Dried Bonito Flakes)
  • Nori (Roasted Seaweed), thinly sliced

This “Daikon Salad Recipe” is adapted from Japanese Cooking 101

Namasu is a dish eaten in Japan on the New Year Festival, but it is also a great way to add color to your dinner plate!

Namasu (Daikon & Carrot Salad) Recipe

Namasu (紅白なます) is a daikon and carrot salad lightly pickled in sweetened vinegar. This dish was introduced to Japan from China around 700s (Nara period) and it is especially enjoyed during the New Years in Japan. Red and white are considered celebratory colors in Japan and these colors are often used in many traditional ceremonies.


Prep Time: 15 mins
Total Time: 15 mins

Ingredients (Serves 2-4)

  • 4 inch (10 cm) daikon, cut in half
  • 2 inch (5 cm) carrot
  • 1 tsp. salt
  • A few strips of yuzu zest (optional)
  • 1½ Tbsp. sugar
  • 1½ Tbsp. rice vinegar
  • 1 Tbsp. water
  • ¼ tsp. salt

This “Namasu (Daikon & Carrot Salad) Recipe” is adapted from Just One Cookbook by Namiko Chen

With all we know about the health benefits of fermented food, daikon is a prefect vegetable for making Japanese pickles!

Pickled Daikon Recipe

In Japan, pickles, or we call it Tsukemono (漬物), are a staple for Japanese meal. They are usually served with rice and considered as a necessary accompaniment to Japanese meals. There are a wide variety of Tsukemono, from simple Pickled Cucumbers preserved in salt to delicate vegetables preserved in rice bran. There is even a Tsukemono (called Fukujinzuke 福神漬) that goes with Japanese Curry!


Prep Time: 10 mins
Total Time: 10 mins

Ingredients (Serves 6)

  • 1 lb. daikon (Japanese white radish)
  • 1 red chili pepper
  • 2 Tbsp. rice vinegar
  • 1 tsp. sake (optional)
  • 1 Tbsp. salt
  • ⅓ cup (Approx 5 Tbsp.) sugar
  • 1 Ziploc bag

This “Pickled Daikon Recipe” is adapted from Just One Cookbook by Namiko Chen

Daikon mochi cake is a savory gluten free pancake made from daikon! You can add any ingredients in the batter, so experiment with a seafood or vegan version!

Easy Fried Daikon Mochi Cake Recipe

For avid lovers of Chye Tow Kuay (Fried Carrot Cake), this fried daikon mochi cake is a wonderful Japanese variation to tantalize your senses and taste buds. The addition of dried shrimps and Chinese mushrooms create a taste much closer to home as well.


Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins

Ingredients (Serves 6 pieces)

  • 100 g daikon / radish – grated and reserve juice
  • 2 stalks spring onions – cut finely
  • 1 tbsp dried shrimp – soaked in water for 15 mins
  • 2 large pieces dried Chinese mushroom – soaked in water for 15 mins
  • 40 g Joshinko / regular rice flour
  • 40 g Mochiko / glutinous rice flour
  • ¼ tsp salt
  • ¼ tsp chicken powder
  • ¼ tsp sugar
  • Sesame oil
  • Vegetable oil

This “Easy Fried Daikon Mochi Cake Recipe” is adapted from Bear Naked Food

Kiriboshi daikon is sun dried daikon, and is a superfood with a lot of health benefits. It’s also easy to use!

Simmered Kiriboshi Daikon Recipe

No sugar! Seasoning this dish is easy.

Ingredients (Serves 5)

  • Kiriboshi daikon
  • Carrot
  • Satsuma-age
  • Dashi stock
  • Soy sauce
  • Mirin
  • Sesame oil (for stir frying)

This “Simmered Kiriboshi Daikon Recipe” is adapted from wahoku guide by モーリーズ

Miso soup is a Japanese soul food that is eaten every day in Japan. This daikon and abura-age (fried tofu) style of miso soup is a hearty and classic dish that you must try!

Japanese Radish & Abura-Age Miso Soup Recipe

We explain Japanese Radish & Abura-Age Miso Soup Recipe you can easily cook.


Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Ingredients (Serves 4)

  • 150 g Japanese white radish
  • 2 abura-age
  • 800 ml bonito soup stock
  • 3 or 4 tablespoons white or red miso

This “Japanese Radish & Abura-Age Miso Soup Recipe” is adapted from J_SIMPLE RECIPES

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