Daikon Nimono with Atsuage (Simmered Daikon)
If you love cooking with daikon, our Daikon Nimono is sure to become your favorite! Enjoy this tasty simmered daikon dish in every bite. Learn how to make it now!
Looking for more simple daikon recipes? Try theseย 16 easy Japanese daikon recipes!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
Youโll need the following ingredients to make this Daikon Nimono Recipe:

How To Make Daikon Nimono: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Cut daikon and atsuage tofu into bite-sized pieces.

Step 2
Cook them lightly with oil.

Step 3
Add mirin, soy sauce, and shio koji.

Step 4
Simmer until tender.

Serve the nimono to a place and enjoy this tender and flavorful dish for lunch or dinner!
Storage and Reheating
Store the nimono in an airtight container in the fridge and consume it within 4 days. When ready to serve, warm it up in the microwave.
Variations
This is a simple simmered daikon recipe, but feel free to add more ingredients if you’d like! Here are some ideas:
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Leave a Rating!
I hope you enjoy this Daikon Nimono! If you try it, don’t forget to leave a rating to share your thoughtsโI love hearing from you!
Daikon Nimono with Atsuage (Simmered Daikon)

Equipment
- Pot 18cm
Ingredients
Instructions
- Prepare Ingredients: Peel daikon and cut it into bite-size pieces. Remove extra oil on atsuage tofu and cut it into bite-size pieces.
- Cook Ingredients: Add oil to a pot, cook daikon, add atsuage tofu and cook together lightly. Add mirin, soy sauce, and shio koji and stir.
- Simmer: Cover and simmer over low heat for 10 to 13 minutes until tender.
- Boil Down: Open the lid, turn over and boil down for 2 to 3 minutes.
Video

Notes
- Storage: Store in an airtight container in the fridge and consume it within 4 days.ย
- Substitute: If you can’t find shio koji at a store, you can substitute it with regular salt.
- After turning off the heat, let the daikon nimono sit for a while. Allowing it to cool slightly enhances its taste. The following day, the flavors soak in even more, resulting in an even tastier dish.
- If you parboil boil the radish beforehand, it will soak up flavors even better.
Nutrition
This nutritional information is estimated and provided for general reference only.
Hello from Texas! I bought a daikon and shio koji to make pickles, not knowing that the Japanese reserve some parts for eating cooked. So I went to Pinterest for ideas and landed here.
Of course, I hadnโt bought any atsuage tofu, so I used carrots like you suggested. This was my first time making nimono. It turned out so well, and my husband loved it too.
Thank you for the great recipe! Now I need more daikonโฆ.
You are very welcome! Thank you for trying Daikon nimono! Daikon has so many ways to cook, so enjoy it thoroughly!
Can I use purple daikon for this?
Hi Carmen, thanks for your comment! Compared to white daikon, purple daikon has a sweeter taste and is perfect for a salad with a bright fresh color. However, you can also use it for this simmered daikon recipe. I hope you will love the recipe!
Parfait aprรจs les repas de fรฉtes un peu lourd!
Thanks for your comment! I’m glad you like the daikon recipe!