5 from 5 votes

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!

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

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

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

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.

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.

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!

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

Grab Your Daikon eBook!

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

Cooking with Daikon: Your Ultimate Guide

Discover the World of Japanese Daikon Radish in this comprehensive ebook!

Get the ebook

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 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

Print Pin Save

Prep: 5

Cook: 10

Total: 15

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.

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.
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

Course: Main

Cuisine: Japanese

Keyword: daikon nimono

Did You Make this recipe?Please Leave a star rating!

5 from 5 votes (3 ratings without comment)

6 Comments

Holly says:

Mar 30, 2023 at 11:35 PM

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….

1. JURI says:
  
  Mar 31, 2023 at 3:02 AM
  
  You are very welcome! Thank you for trying Daikon nimono! Daikon has so many ways to cook, so enjoy it thoroughly!
  
Carmen says:

Mar 26, 2023 at 3:31 AM

Can I use purple daikon for this?

1. JURI says:
  
  Mar 26, 2023 at 4:14 AM
  
  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!
  
Esteve Valérie says:

Dec 30, 2022 at 6:12 PM

Parfait après les repas de fétes un peu lourd!

1. JURI says:
  
  Dec 31, 2022 at 2:56 AM
  
  Thanks for your comment! I’m glad you like the daikon recipe!