Daikon with Red Miso

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

You may see them all year round but winter is the best season for sweet and juicy daikon. Using string to cut the daikon into quarters will intrigue guests, injecting a delightful surprise to this Japanese comfort dish.


  • 12-cm (5-in) length daikon
  • 1 tsp rice

Miso Dressing

  • 2 Tbsp red miso
  • 1 Tbsp raw sugar
  • 2 Tbsp sake


Peel and slice daikon to 4 equal rounds. Cut each daikon round into quarters without cutting all the way through. Use a red string to go around the daikon over the cross sections that you have cut. Secure the string with a knot at the centre.

Boil a pot of water and add daikon and rice. Simmer for about 20 minutes or until daikon is tender.

To prepare the miso dressing, mix all the ingredients in a saucepan over low heat. Stir gently until all sugar is dissolved. Turn off the heat.

Arrange daikon rounds on 4 individual plates and serve with the miso dressing.

To eat, hold the daikon round with a chopstick at its centre and pull the red string. The daikon round will break neatly into 4 quarters.