In a medium pot, place daikon radish and pour water to cover the surface. Put a lid on and bring it to boil on medium high heat Once it’s boiling, reduce the heat to medium to medium low. Cook for 15-20 minutes until the center of the daikon is almost translucent and slightly tender, not mushy. Scoop them out of the water (drain) and set aside.
Use the same pot, add water, soy sauce, mirin, sugar, and salt. Uncover the pot and bring it to gentle simmer. Mix well and reduce the heat to medium low.
Transfer the daikon into the pot and submerge them in the sauce. Cover again and gently simmer for about 25-30 minutes until the daikon absorbs all the flavors.
Serve immediately or let it cool down and store in the fridge and serve later. Sprinkle shichimi pepper for some heat (optional.) Garnish with scallions (optional.)
It’s better served with Japanese rice (starchy short grain rice.)
The taste gets better and the flavor settles as daikon cools down in the fridge. Reheat it to serve later.
1 pound daikon radish roots peeled and cut into 1-inch thickness rounds
2 cups water (for step 2)
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
1 tsp salt
Shichimi pepper (optional)
Thinly sliced scallion (optional, garnish)