Simmered Radish

While trying to cope through the summer heat, I sought a simmered dish that would be delicious even chilled.Adjust the heat so that there is broth leftover. It's also good if it's chilled in the fridge before eating. This is lightly seasoned, so adjust to your liking. Recipe by marriott

This is a dish that I've been making at home for years. Because the ingredients are boiled after cooking in sesame oil, they are left with a rich and delicious flavour. Here is another recipe for "Simmered Daikon Radish & Tebasaki Chicken Wings".During Step 1, the daikon radish will be hot when it comes out of the microwave so please be careful. Please adjust the amount of soy sauce and sugar used to your taste.I used 1/3 of a daikon radish. If you're making this recipe for 4 people adjust the amounts to: 1/2 daikon radish (800 g), water 400 ml, soy sauce 3 tablespoons, cooking sake 2-3 tablespoons, mirin 2 tablespoons, and sugar 1-2 tablespoons.Shredded white leek also works well in this recipe. Recipe by Yuuyuu0221

Whenever I buy daikon, I make simmer dishes. I thought it would be delicious with chicken, and after trying out various dishes I arrived to this flavor. This is my family's standard side dish.Parboiling the daikon helps eliminate the smell and preserves its shape.While the daikon is still hard, add the ★ ingredients, cover with a lid and simmer on low heat.Using honey instead of sugar gives a nice glossy look and is very delicious.I use half-cuts of daikon bought from the supermarket. Recipe by Hard candy

I had a 10 cm slab of pork belly sleeping in my freezer, so I simmered it with daikon radish.I wanted to eat big chunks of daikon radish, so that's why they are big.Peel the daikon radish. You can use the thick peels of daikon that you slice off in delicious kinpira. You drizzle with soy sauce at the end for the finishing touch, so I've added it sparingly at the beginning. Taste and adjust as needed. The flavors will become concentrated when the liquid is reduced, so be careful. For 2 servings. Recipe by Totoro's kitchen

I just came up with this recipe.Use hot water if you don't have the cloudy water left from washed rice. Recipe by Paripariichigo

By sprinkling the amberjack with salt, pouring boiling water over it, and rinsing it in cold water, you can get rid of its fishy smell. If you are using the bones and head, wash it particularly well. User "Mhmozart" commented that a restaurant trick is to cut up the bones and fish head, and soak in cold running water with a trickle coming out of the tap for about 2 hours before simmering it. This soaking gets rid of the fishiness, and the head and bones taste good even when cold. For 2 servings. Recipe by ochikeron.

Squid makes a deep flavored and fragrant broth. And the daikon radish absorb it very well. When it gets cold, the broth soaks into the daikon radish. So heat it when you eat.

Made from half-priced cod.I use usukuchi soy sauce, but I think regular soy sauce is also okay. Recipe by Jintotto

Chicken and daikon simmered dish is a healthy and comforting Japanese meal. It's made with simple ingredients like chicken, daikon, and basic seasonings, and the flavor soaks deeply into the daikon, making it very tasty. It's low in calories, rich in nutrients, and well-balanced with protein and fiber. This dish goes perfectly with rice, and it tastes even better the next day, so it's great for meal prep too. #CA2025 #japanesecuisen

I wanted to make pickles with homegrown radishes.Boil and disinfect the jar before use.Adjust the amount of sugar and vinegar as you like. For 10 to 12 pieces. Recipe by Chibisukesacchin

We've been making this recipe in our home for a long time. I added vinegar to make it a good recipe for summer.Parboiling the daikon radish (for 5-6 minutes in the microwave) before cooking it in the pan helps it absorb the flavors. Adjust the amount of vinegar to taste. You can add green onions, if you want. Make sure to stir while it's simmering. You could also make this without the vinegar and it will still be delicious. Recipe by Yuuyuu0221

I just came up with this, using what I had in my kitchen.You can use atsuage instead of fish paste sticks if you like.If you would prefer the eggs to have a stewed texture, don't simmer them, just let them cook on residual heat. The dashi stock will give them a nice color. This is also nice made with chicken wings. See.Step 1: Parboil the radish in the microwave for 3 minutes. Adjust the amount of soy sauce to your liking.Step 2: If you would like the eggs to have a stewed texture, shorten the boiling time.Step 3: Let it simmer with the lid on. The flavours will blend deliciously when it cools down, so let it cool, then reheat before eating. Recipe by Yuuyuu0221

I simmered some leftover daikon radish and aburaage together in our family's traditional simmering sauce. Recipe by Tsuchikana

This is one of my family's favorite dishes to enjoy during the wintertime. I have many variations. Sometimes I add enoki mushrooms or ginger, etc.I used atsuage that was pre-cut into four pieces.Use a small saucepan so you can make it quickly with small amounts of seasonings. Recipe by Kyoto no taachan.

I heard from a TV program that squid will turn out tender if you add it to water before boiling.So when making my "simmered daikon radish with squid" recipe I added the squid before boiling, and it came out very tender. Remember to add the squid before bringing everything to a simmer.The squid will be tough and chewy if you cook it over high heat for a long time.The taste penetrates into the daikon radish while cooling off, so cook it for 15-20 minutes, cool it off and warm it up again before serving.If you prefer a strong taste, adjust it by adding more mentsuyu. Recipe by mielle.

Radish cooked in the rice cooker becomes soft and delicious with minimal clean-up. An easy one pot meal again!

This is a staple recipe our family has been using for years. You can add the eggs later, if you like. The eggs will melt in your mouth if you make this with soft-boiled eggs usingCut the pork into 1 1/2 cm pieces. If you prepare tender boiled pork using, it's even easier to make simmered pork belly (it only takes 50-60 minutes to cook). If you want a stronger flavor, increase the amount of soy sauce and sugar. Recipe by Yuuyuu0221

A friend told me that if you simmer these ingredients together, it's delicious.If you simmer this in a regular pot, do so over low heat for about 1 hour. I wanted to make kobumaki (kombu rolls) the next day,so I used Hidaka type, but you can use Rishiri. I used an organic daikon radish, so I didn't peel it. You can use regular daikon radish, but if you are concerned, thickly peel it and round the edges. Recipe by TheCheshireCat

For a long time I thought radishes were boring and pointless. My partner, who is a chef, would order me food with "no radishes!" However, I discovered the art of pickling vegetables and this recipe turns a dull vegetable into something truly delicious.

I made this for my son who doesn't care for veggies, but this was a hit.Adults should definitely add mustard to taste. (Or if you don't like mustard, try black pepper.) For 4 servings. Recipe by Kenkunno mama

My family isn't keen on simmered dishes, but they couldn't stop eating this dish because of its lovely thick sauce.For best results, prepare up to Step 3, and start again from Step 4 just before eating. It won't get too runny even after it cools as long as you cook for a while after thickening the sauce with the katakuriko. Recipe by Jina shufu

I love kiriboshi daikon, so I cook with it often. I don't like it when it's sweet, so I don't add sugar. When I get tired of eating it simmered, I make Spicy Marinated Kiriboshi Daikon.Adjust the simmering time by keeping an eye on the liquid in the pan. There should be just a bit left in the bottom. Recipe by Mo-ri-zu

Several recipes and tips exist on Pickled Radishes, but I wanted a very simple and fast method of doing it with quality results. Mrs. Donk and I are gardening and have found that we have a overwhelming amount of produce, Radishes are more than we can put on the dinner table during the growing season and we have to do something with them. It's simple and easy! You can change it up in many different ways. For example, momma doesn't like hot and spicy but I do so I will put a little Tabasco Sauce in a few jars and omit it from hers. If you like it really hot, add some jalapeño slices! Enjoy and feel free to give any suggestions or tips of your own!

My mother passed down this recipe to me.Cut the daikon radish into semicircular slices or into your desired shapes. If you simmer the squid too long, it gets hard, so please cook it for a short time. Simmered dishes absorb the flavours when they are cooled. Let it cool down, and warm it up again before eating for an even better taste. Recipe by Yuuyuu0221

These have a nice, deep flavor despite not being prepared prior to pickling. The recipe amounts give you a result that is not too sweet or too sour!Here's the way to get your pickles to the perfect balance of sweet and sour. Recipe by godmother

This is also our family recipe that I learned from my mother. Enjoy the delicious, tender daikon together with carrot and konnyaku. I plan to continue making it as one of my standard Japanese dishes.Even though I have become a vegetarian, I tend to make western dishes a lot, so this "typical Japanese" dish is my must-have recipe. It takes a lot of time and effort to make oden, but this oden-like simmered dish is easy to make, and it's delicious even if it has a lighter flavor. This recipe makes 2 servings, but I normally eat 1 serving when I cook it, and keep the rest in the fridge to have it for dinner 2 days later. Recipe by Saishokubeginnernano

I wanted to eat a well-marinated daikon dish.For parboiling the daikon, just use dashi stock granules. The flavor will penetrate better this way. While simmering, make sure to flip everything over so that they will absorb the flavor and colour evenly. If you can let it cool for about 1 to 2 hours after it's done, the chicken and daikon will absorb even more of the seasonings. Recipe by Madon

I grew some radishes in the garden and the leaves were just too good to simply throw away so I made this soup with them. In Portugal this soup is normally made with turnip leaves and seeing as radishes are from the same family the taste will be almost identical.

If you don't like the sharpness/spiciness of radishes all that much, then this recipe is great. By making the dressing with creme fraiche or sour cream, you get a mild, creamy yet refreshing salad :) This is a German recipe my mom and dad told me about so we remade with our garden radishes. Adjust the amount of vinegar, sugar and cream to taste.Try mixing in other herbs besides dill or a some sliced apple. Some German recipes will add 1-2 Tbsp of horseradish too but I'm not a fan.