Braised daikon is ridiculously simple to make. There are only 3 ingredients. It takes awhile to cook but it is worth the wait. Raw daikon is crunchy and starchy. After being cooked for 40 minutes it becomes tender, soft and delicious. The texture of braised daikon is reminiscent of sea scallops. Apparently it also cleanses the stomach of cancer causing toxins and fat.
Braised Daikon
Adapted from the Kind Diet
2 daikon roots, peeled and chopped into 3/4″ thick rounds
1/2 cup mirin
2 tbs. tamari
2-3″ strip kombu (optional)
Place daikon slices in the bottom of a pan. Add just enough water to cover the tops of the daikon. Add the tamari and mirin. Cover and simmer until all the liquid is absorbed, about 40 minutes.
This looks so interesting. What do you suggest serving it with?
I eat it by itself all the time because it’s soooo delicious. But you could serve it as a side dish along with some sauteed kale and tempeh.
Ooh, thanks for the quick response. That sounds like a great idea. For some reason I was picturing udon noodles or the like but that didn’t appeal to me too much – kale sounds wonderful! I just picked up a bunch of daikon for 9c/lb – what a steal!
no way! I am so jealous!! Udon noodles sound really good. . . I was also thinking a dish that incorporates seaweed might go well.
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I’m catching up on your recent blog posts–great blog! How about adding a Glossary with descriptions/explanations of uncommon (to me at least) ingredients (mirin, e.g.)?
ooh great idea!! i’ll definitely do that. Mirin is rice cooking wine. You can find it at asian markets or Whole Foods.
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Your photo of braised daikon is actually making my mouth water – it looks SO delicious! I just bought a daikon to try for the first time today and I’m going to make this recipe tonight – can’t wait to try it!