Golden Braised Japanese White Radish

Daikon No Itamé Ni

Preparation info

  • Serves


    • Difficulty


Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Here is a simply delicious way of bringing out the natural flavor of Japanese white radish—even when it’s slightly wilted and 3 or 4 days old. Sweet, mellow and rich-colored, braised radish makes a nice side dish to serve with almost any fish or meat.


  • 7–8 inches daikon (about ¾-pound Japanese white radish)
  • ½ tablespoon vegetable oil
  • ¾ cup dashi (Basic Soup Stock)
  • 2 tablespoons sugar
  • 1 tablespoon saké (rice wine)
  • tablespoons soy sauce


Peel the radish and cut it into ¾-inch-thick rounds. In a skillet large enough to hold the slices in a single layer, sauté the radish in the oil over medium heat for 1–2 minutes. Turn the slices over and continue to sauté them for another minute.

Add ½ cup of the stock and all the sugar and rice wine. Lower the heat and simmer for 5 minutes, then add the rest of the stock and the soy sauce. Turn the slices over and continue to simmer, using a dropped lid if you have one, for about 5 minutes. Turn the slices and cook for another 3–4 minutes or until nearly all the braising liquid is reduced. Serve hot, or at room temperature.