Daikon Nimono with Konbu Dashi Recipe
A Taste of Japanese Homestyle Cooking. Daikon Nimono with Konbu Dashi, a classic Japanese dish, is a comforting staple that showcases the humble daikon radish in a flavorful konbu dashi broth.
- Cuisine: Japanese
Ingredients
Units
Scale
- 10–12 in. piece of daikon, peeled and cut 1 in. thick
- 1 1/2 cups green beans, trimmed and cut into 1-2in. pieces
- 1 cup bamboo shoot, cut into quarters lengthwise
- 1 block konnyaku, parboiled, poked and cut into triangles
- 4 cups of togijiru, cloudy white water you get from rinsing 2 cups of rice
- 3 cups konbu dashi
- 6 Tbsp sake
- 1/4 cup mirin
- 3–4 Tbsp soy sauce
Optional: to garnish – ichimi, shichimi red pepper, lemon zest
Instructions
- Peel the daikon and cut 1 inch thick. Optional – Round off edges and corners with a vegetable peeler or knife
- Score a + sign, 1⁄4 in deep on the top and bottom of the daikon slices.
- In a medium pot, add the togijiru and daikon and bring to a boil, then simmer for 20-30 minutes until you can pierce the daikon easily with a chopstick.
- Strain the daikon, discarding the togijiru and return daikon to the pot.
- Add in konbu dashi, sake, mirin, bamboo shoot, konnyaku and bring to a gentle simmer.
- Using medium low heat, simmer with an otoshibuta for 15-20 minutes until liquid has reduced by about half.
- Add in the soy sauce and continue simmering for another 10-20 minutes with the otoshibuta.
- Taste the broth and if it’s concentrated enough for you, it’s ready to serve.
- Top with thin slices of lemon or red peppers!