All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Daikon to shami no itameni / simmered daikon radish with shami dried shrimp

Daikon absorbs the other ingredients' flavor extremely well. Using only a small amount of seasoning is the key for a soft, mild taste at the end.


7-10 cm daikon radish
1 tbsp shami dried shrimp
150-200 cc water
1 tbsp sake
1/2 tbsp soy sauce
1 tsp sesame oil (not in photo)
2 tsp potato starch + water mixture


Rehydrate shami. If in a hurry, microwave for 30-60 seconds.

Drain and chop shami (save water used for rehydration).

Slice daikon into 8 mm thick half-moon shape (first cut lengthwise into two, and slice).


In a pot, heat sesame oil, and saute shami on medium low heat until fragrant.

Add daikon, and saute for 1-2 minutes.

Add water, sake, and shami rehydrating water, and raise heat; bring to boil.

When boiling, reduce heat to medium low, skim, put a drop cover directly on daikon, and cook until soft, 5-6 minutes.


When daikon gets soft, add soy sauce, less than specified amount at first, put drop cover again, and cook for a few more minutes.

If watery, remove cover and reduce somewhat, to approximately 2/3 or 1/2 of the height of daikon layers.

Taste, and add soy sauce if necessary.

Swirl in potato starch + water mixture, a small amount at a time, stir, and repeat until you achieve desired thickness (like very loose mayonnaise).

  • This is a rather plain dish. For more complexity, saute garlic (1/2 clove, finely chopped, sliced or smashed) with shami or add a drop of oyster sauce with soy sauce, etc.
  • Always stir potato starch + water mixture before adding it for thickening.

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