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


Daikon to usuage no nimono / daikon radish and thin deep-fried tofu simmered in broth

A frugal pairing of daikon and usuage turns into a comforting dish.


(Serves 4)

1/2 (approx. 20cm) daikon radish (500 g in photo)
4 large or 8 small usuage thin deep-fried tofu
1/2 tbsp rice or water used to rinse rice (to prep-boil daikon; not in photo)

For broth
500 cc dashi
1 tbsp sake + mirin in combination (equal parts)
2 tbsp usukuchi soy sauce


Prep-boil daikon.
Cut daikon into 3-4 cm thick rounds, skin, trim edges, and make a crisscross cut on one surface.

Boil in enough water to cover and rice (or in rice-rinsing water) until soft, 20-30 minutes. 


Meanwhile, prep-boil usuage, and cut into 3-4 cm wide pieces.


When a skewer smoothly goes in daikon, transfer to a bowl with water, and rinse.

Keep in water until ready to use.


In a pot, put dashi and daikon, and bring to boil on medium to medium high heat.

When boiling, add usuage, sake + mirin and usukuchi soy sauce, reduce heat to low, cover, and simmer for 20 minutes.


If time allows, cool, and heat it up before serving.

  • Like with many simmered dishes, this takes on full flavor during the cooling-reheating process; making this ahead of time (even a day before) is highly recommended.
  • Without prep-boiling, daikon stays somewhat crispy.
  • Daikon tends to float on the surface of broth. Place usuage on top to keep daikon immersed.

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