Daikon Nimono with Atsuage (Simmered Daikon)

5 from 5 votes
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15 minutes
Servings 4
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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 more simple daikon recipes? Try theseย 16 easy Japanese daikon recipes!

Daikon nimono served on a bowl.

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I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

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Why You Will Love This Recipe 

  • This daikon nimono features tender daikon, and atsuage simmered in a rich soy sauce-based broth.
  • This is an authentic yet easy-to-make nimono recipe.
  • Perfect for when you’re craving something warm and comforting.

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

Youโ€™ll need the following ingredients to make this Daikon Nimono 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 daikon nimono.

Step 1

Cut daikon and atsuage tofu into bite-sized pieces.

How to cook daikon nimono.

Step 2

Cook them lightly with oil.

How to cook daikon nimono.

Step 3

Add mirin, soy sauce, and shio koji.

How to cook daikon nimono.

Step 4

Simmer until tender.

Japanese Daikon Nimono Recipe(Simmered Daikon) on a plate

Serve the nimono to a place and enjoy this tender and flavorful dish 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!

Variations

This is a simple simmered daikon recipe, but feel free to add more ingredients if you’d like! Here are some ideas:

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

Dive Deeper into Cooking Daikon!

Daikon, sugar, shi koji, rice vinegar.

To learn more about daikon, you can explore these articles:

Grab Your Daikon eBook!

Dive deeper into daikon with this ultimate guide โ€“ everything you need to know about cooking with daikon and delicious recipes compiled in one convenient ebook!

Daikon ebook with blue backgrount.

Cooking with Daikon: Your Ultimate Guide

daikon nimono(Japanese simmered dish) in a pot

More Daikon Recipes You Will Love

Leave a Rating!

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

Daikon Nimono with Atsuage (Simmered Daikon)

5 from 5 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
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.
Japanese Daikon Nimono Recipe(Simmered Daikon) in a pot
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Equipment

  • Pot 18cm

Ingredients
  

  • โ…“ Daikon, 400g
  • 1 Atsuage , 170g
  • 1 Tbsp Mirin
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Shio Koji
  • 1 Tbsp Oil for cooking

Instructions
 

  1. Prepare Ingredients: Peel daikon and cut it into bite-size pieces. Remove extra oil on atsuage tofu and cut it into bite-size pieces.
  2. 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.
  3. Simmer: Cover and simmer over low heat for 10 to 13 minutes until tender.
  4. Boil Down: Open the lid, turn over and boil down for 2 to 3 minutes.

Video

YouTube 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

Serving: 1servingCalories: 124kcalCarbohydrates: 6gProtein: 6.1g

This nutritional information is estimated and provided for general reference only.

Course: Main
Cuisine: Japanese
Keyword: daikon nimono

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Juri Austin wearing denim kimono and holding bento box.

Juri Austin

Hi! Iโ€™m Juri, founder of Chef JA Cooks and the creator and photographer of this site. Iโ€™m here to guide you in authentic yet easy-to-follow Japanese recipes! Letโ€™s explore the world of Japanese cuisine together!

5 from 5 votes (3 ratings without comment)

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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 hadnโ€™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 daikonโ€ฆ.

    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!