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Japanese cooking seasonings including soy sauce, cooking sake, mirin, and dashi powder packet arranged on a kitchen counter with a measuring cup

Daikon and Beef Nimono (Japanese Simmered Daikon with Beef)

Tender daikon simmered with thinly sliced beef in a savory-sweet dashi broth — a classic Japanese home dish that tastes even better the next day.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 1/2 daikon radish about 600g / 1.3 lb
  • 200 g thinly sliced beef brisket 7 oz
  • 1/2 tsp dashi powder
  • 1½ cups water 300ml
  • 3 tbsp sugar
  • 2 tbsp sake
  • 2½ tbsp soy sauce
  • 2 tsp mirin
  • ½ tbsp vegetable oil
  • green onions to garnish

Method
 

  1. Peel daikon and cut into large bite-sized chunks. Blanch in boiling water for 15 minutes, then drain.
  2. Cut beef into 4–5cm pieces.
  3. Heat oil in a wide pan over medium-high heat. Sauté beef until no longer pink, about 2–3 minutes.
  4. Add daikon to the pan. Pour in dashi water and add sugar. Bring to a boil and skim foam for 5 minutes.
  5. Add sake, mirin, and soy sauce. Place a drop lid on the surface. Reduce to medium-low and simmer 15–20 minutes until liquid reduces by half and daikon is tender.
  6. Serve in bowls with the braising liquid. Top with sliced green onions.