Beef with Daikon is an easy Japanese daikon radish recipe for a weeknight meal that offers lots of savory tastes. Try making it ahead of time, so the daikon can soak up all the great flavors of the sauce!
Did you know that you can make all kinds of yummy Japanese foods with just a few staple ingredients in your kitchen pantry? Two of them you probably already have: sugar and soy sauce. The other four: mirin, cooking sake, miso, and granulated dashi can be found at any Asian grocery store. The combinations of these ingredients form the basic Japanese flavor base for many Japanese recipes, including this radish daikon recipe.
For this Japanese daikon radish recipe, we will be using all but the miso. It’s a really simple dish to throw together on a weeknight and is actually best when made in advance, to give the daikon time to soak in the flavor.
In my household, things begin to fall apart around evening when the kids start getting hungry, are tired of playing with each other, and are wanting my attention. Trying to cook a nice meal with kids hanging off of you can be a challenge, so when there’s an option to make dinner during the more peaceful time of the day, say, an hour or so earlier, it’s definitely a win in my book!
The best part of this dish is the daikon. Have you ever had daikon before? It’s a white radish that soaks up the flavor of whatever you are cooking it in. It has an interesting and satisfying bite and is super delicious with this sauce.
Watch this video below and the corresponding recipe card that feature step-by-step instructions on how to cook the daikon radish. And check out a list of more of my most popular, easy-to-make Japanese dishes.
Daikon, also known as Japanese radish or white radish, is popular in Japanese and other Asian dishes. It is similar to a large white carrot and is often eaten raw, cooked, or pickled.
This Japanese daikon radish is easy to make. Boil and simmer for 15 minutes then drain and set aside. Stir fry with sugar, soy sauce, and mirin, and sake.
Try preparing it ahead of time, so the daikon can soak up all the great flavors of the sauce. Next, add the dashi stock and daikon. Simmer, stirring occasionally, for about 15 minutes.
For best flavor, let sit for 30 minutes or so and reheat before serving.