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

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

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

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

Simmered pork belly made easily in a pressure cooker.By adding a little vinegar, the pork will become tender and the cloying quality of the fat will be lessened. Cook under pressure to start to make the meat and vegetables tender quickly, then finish by simmering uncovered, for a concentrated rich flavor. You can also simmer it with carrots or potatoes. For 4 servings. Recipe by LaLaHappy1

This is an easy, delicious and mild simmered dish. I think I've been making this dish for about 20 years for my family.When you julienne daikon radish and carrots with a slicer, they tend to become very limp when cooked. I like to cut them by hand as I think it tastes better with thicker strips. (But I added the quicker version at the end of this recipe )Cutting the daikon radish diagonally is my preferred style.It's delicious with satsuma age (deep fried fishcake) instead of pork. For 4 servings. Recipe by Junchan

One whole daikon radish is just a little too big to use all at once isn't it?I thought of a simple recipe that can use any leftover daikon radish you have. I think it would also make a great side dish served with drinks.If you simmer the stir-fry for a short amount of time, the vegetables will have a crunchy texture. If you simmer for a long time, the flavors will soak in well. So do whatever you prefer.If you prefer it to be sweeter, you could increase the amount of mirin a little.If you like a rich flavor, try using pork belly. If you're worried about the calories, you could maybe try substituting the atsuage with firm tofu. Make sure to drain the tofu. For 2 servings. Recipe by Chimatsu

Sometimes I have a craving for simmered pork belly and daikon. It's a dish that takes time, but it's much more delicious that way.You just need to work hard to prepare the pork belly. After that, you only need to simmer!You can cook them to your preference by adjusting the cooking time with the residual heat and simmering time. For 4 servings. Recipe by Atorie sara

My husband hates a lot of vegetables. There are a lot of ingredients I can't simply omit, so cooking everyday is a challenge. He ate buri daikon, which I love, so I thought he'd eat something with a similar flavor. And I was absolutely right.I use the tubed ginger. In this case, add as much as you like to the ★ mixture. Cutting the daikon in half diagonally helps to bring out the flavor, and if you want to keep it small, mincing it is good. If it's too big, it doesn't absorb enough flavor and is not quite soft enough. Adding potatoes is also delicious. As a main side dish, it serves about 3? This is easy to alter, so do so according to your household! Recipe by nachos77

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

This goes well as a side dish with rice and is quick and easy. Since daikon radish is cheap, I make large batches of this.To use as a bento item, simmer off all of the liquid. Add red chili peppers to taste. If you add them whole (without slicing them), it will give the broth a gentle, spicy edge. Recipe by Nonbiriharumimushi.

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.