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Daikon Nimono with Atsuage (Simmered Daikon)

ByJuri Austin Published on Updated on
6 Comments
5 from 5 votes
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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 simple daikon dishes? Try my Daikon Salad, Fried Daikon, and Daikon Miso Soup!

Daikon nimono served on a bowl.

This Daikon Nimono is a comforting side dish, featuring daikon and atsuage simmered in a flavorful soy sauce base. It’s the perfect addition to any Japanese meal. Give it a try – this simple yet delicious dish today!

Nimono

Nimono is a traditional Japanese cooking method in which fish, meat, and vegetables are gently simmered in a flavorful broth until tender. The broth is crafted using dashi and enhanced with a blend of seasonings, including salt, sake, soy sauce, sugar, and mirin.

Daikon: Japanese Radish

Daikon, often called white radish, is a winter radish variety known for its elongated shape and crisp texture. It is a very common vegetable in Japanese and Asian cooking. Learn more in this quick guide, “How to Cook Japanese Daikon Radish.”

Recipe Ingredients

You’ll need the following ingredients to make this Simmered Daikon Recipe:

Simmered daikon ingredients.
  • Daikon: For this nimono recipe, go for the middle part of the daikon for the best taste and texture.
  • Atsuage is a deep-fried tofu. It’s a great ingredient for nimono as it’s easier to soak the flavor.
  • Shio koji is a sweet and salty seasoning using rice koji (fermented rice). You can substitute it with regular salt if you can’t find it at a store.

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.

How to cook Japanese Daikon Nimono Recipe(Simmered Daikon)

Cut daikon and atsuage tofu into bite-size pieces, then cook them lightly in oil. Add mirin, soy sauce, and shio koji, and simmer until tender.

Japanese Daikon Nimono Recipe(Simmered Daikon) on a plate

Here you go! It’s pretty easy to make. Enjoy this tender and flavorful daikon nimono for lunch or dinner!

Recipe Tips

  • 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.

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.

What To Serve With

To complement this daikon nimono dish, I recommend serving it with umeboshi onigiri, vegetable tempura, mushroom miso soup, and sunomono salad!

Add Other Ingredients

This is a super simple simmered daikon, so if you feel like adding more ingredients, feel free to do it! Here are some ideas:

  • Boiled Eggs
  • Root Vegetables (sweet potatoes, carrots, Japanese taro)
  • Fish Paste (chikuwa, hanpen)
  • Canned Fish (canned tuna, canned mackerel)

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daikon nimono(Japanese simmered dish) in a pot

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I hope you enjoy this Daikon Nimono! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Japanese Daikon Nimono Recipe(Simmered Daikon) in a pot

Daikon Nimono with Atsuage (Simmered Daikon)

5 from 5 votes
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Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 servings
Author: Juri Austin
Cook daikon and atsuage (deep fried tofu) slowly in a pot and enjoy this daikon nimono recipe. It's flavorful, tender and so easy to break with chopsticks.

Equipment

  • Pot 18cm

Ingredients

  • 1/3 Daikon, 400g
  • 1 Atsuage , 170g
  • 1 Tbsp Mirin
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Shio Koji
  • 1 Tbsp Oil for cooking

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 Seasonings: 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. 
  • 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

Serving: 1serving | Calories: 124kcal | Carbohydrates: 6g | Protein: 6.1g | Fat: 8.5g | Sodium: 835mg | Sugar: 1.2g
Course: Main
Cuisine: Japanese
Keyword: daikon nimono
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6 Comments

  1. 5 stars
    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 hadn’t 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 daikon….

    Reply

    1. 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!

      Reply