Daikon in Miso Broth

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

This quick, easy way to prepare Japanese daikon is perfect for the winter months. The daikon remains sweet, with a subtle savoury flavour from the miso broth and a hint of spicy heat from the chilli.


  • 10-cm (4-in) length daikon (about 325 g / 11½ oz)
  • 3-cm (1⅕-in) slice red chilli
  • 1 tsp sesame oil

Miso Broth

  • 200 ml (6⅔ fl oz) konbu dashi
  • 1 Tbsp white miso
  • 1 Tbsp mirin
  • 1 Tbsp sake
  • 1 tsp potato starch


Peel and cut daikon into bite-sized pieces.

Slice chilli lengthwise into half and remove the seeds. Heat sesame oil in a pot. Add chilli and stir fry for 30 seconds. Remove chilli and then add daikon pieces. Cook until the daikon is a little charred around edges.

Pour konbu dashi and bring to the boil. Reduce heat and simmer for 15–20 minutes or until tender.

Pass miso through a fine sieve into the broth and stir until dissolved. Add mirin and sake and mix well.

Mix potato starch with a little water and add to the broth, whisking until thickened.

Divide into 4 equal portions in individual shallow bowls and serve with the miso broth spooned over.