Daikon is popular in Japan and Korea (and each have a slightly different type of daikon), so flavours from these countries pair well with this long white radish. It is also used quite commonly in India, BTW, but here we are focusing in on some Japanese flavours.
The daikon is simmered with kombu, my favourite seaweed, and then served with a tahini-miso sauce. It is so delightful, and I serve it as a small starter. If I am eating alone, I dip the slices into the sauce, but for company, it is easier to place a spoonful of the sauce on top of each slice.
Sometimes I sprinkle some Korean chilli flakes or Japanese Shichimi Togarashi, (seven spice pepper) over the slices of daikon, and love the slight spice hit they give.
You might like to read What to Do with Daikon Radish.
Simmered Daikon Radish with Miso and Sesame Sauce
1 daikon radish, peeled and sliced into 1.5cm slices
4 cm square of kombu seaweed, wiped
tiny sprigs of coriander leaves
sesame seeds, toasted
Korean chilli flakes or Japanese Shichimi Togarashi, optional
0.25 cup tahini
2 Tblspn white miso
0.5 tspn wasabi paste or English mustard powder (wasabi can vary in strength, so add a little, taste and add more)
1 Tblspn daikon-kombu cooking liquid
Bevel the edges of the daikon slices by running a potato peeler on an angle around the edges of each slice.
Put the slices, kombu and enough water to cover generously into a medium saucepan. Add salt, cover and simmer for 20 – 40 mins, depending on the size of the daikon, until the slices are very soft and slightly translucent.
To make the sesame paste, mix the tahini, miso, mirin and wasabi or mustard. Ad enough of the warm cooking liquid to make a thick creamy sauce.
Serve the slices topped with a spoonful of the sesame sauce and garnish with a coriander leaf and/or toasted sesame seeds. It is lovely served in small, deep bowls with chopsticks. Sprinkle over the chilli flakes or Shichimi Togarashi, if using.
recipe notes and alternatives
An alternative sauce can be made by blending 3 Tblspn white miso, 0.5 Tblspn sake, 0.5 Tblspn mirin, 0.5 Tblspn sugar, and 1 Tblspn vegetarian dashi.