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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.
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Japanese Daikon Nimono Recipe(Simmered Daikon) in a pot

Equipment

  • Pot 18cm

Ingredients
  

  • ⅓ 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.

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.
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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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