Simmered Kiriboshi Daikon on a beautiful Japanese blue and white bowl.

Simmered Kiriboshi Daikon

Course: Main Course
Cuisine: Japanese
Keyword: side dish, simmered dish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 (as a side dish)
Calories: 72 kcal
Simmered Kiriboshi Daikon, cooked in a broth of dashi, soy sauce, and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu).



  • 1 cup dashi (kombu or shiitake dashi for vegan/vegetarian)
  • ½ cup reserved water from soaking kiriboshi daikon
  • 1 Tbsp sake
  • 2 Tbsp mirin
  • 2 tsp sugar
  • tsp kosher/sea salt (use half for table salt)
  • 2 Tbsp soy sauce (use GF soy sauce for GF)


  1. Gather all the ingredients.
    Simmered Kiriboshi Daikon Ingredients
  2. Quickly rinse kiriboshi daikon and soak in water for 15-20 minutes.
    Simmered Kiriboshi Daikon 1
  3. Reserve ½ cup soaking water. Drain and squeeze water out. Cut into 2-3 inches.
    Simmered Kiriboshi Daikon 2
  4. Boil water and blanch the aburaage for 30 seconds to remove the excess oil. Cut into thin strips.

    Simmered Kiriboshi Daikon 3
  5. Peel the carrot and cut it into julienned strips.

    Simmered Kiriboshi Daikon 4
  6. Heat the oil in a large pot over medium heat. Cook Kiriboshi Daikon for a few minutes, and then add carrot and aburaage to coat with oil.

    Simmered Kiriboshi Daikon 5
  7. Add 1 cup dashi, ½ cup reserved cooking water, 1 Tbsp sake, 2 Tbsp mirin, 2 tsp sugar, and kosher ⅛ tsp salt and bring to a boil.

    Simmered Kiriboshi Daikon 6
  8. Once boiling, add 2 Tbsp soy sauce.

    Simmered Kiriboshi Daikon 7
  9. Put the Otoshibuta (drop lid) and cook on low heat until liquid is almost gone, about 15-20 minutes.

    Simmered Kiriboshi Daikon 8

To Serve and Store

  1. It can be served hot, warm, at room temperature, or even cold. To store, put Kiriboshi Daikon in the airtight container and store in the refrigerator for up to 3 days.

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.