Uploaded November 2025 | Updated September 2026, 2 weeks ago

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In this video, I'll show you how to make authentic Kiriboshi Daikon No Nimono, a beloved Japanese home-style side dish. Learn the traditional simmering technique, discover the zero-waste secret of using the soaking liquid as umami-rich broth, and master the perfect sweet-savory balance that pairs beautifully with any Japanese dish!

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📌 RECIPE DETAILS:
⏰ Time: 45 mins
👥 Servings: 10
🥕 Ingredients:
- 50g dried daikon strips (kiriboshi daikon)
- 300ml water for soaking
- 1 dried shiitake mushroom
- 1 tsp cooking oil
- 1 medium carrot (approx 75g)
- 2 fresh shiitake mushrooms
- 100g satsumaage fishcakes (or 2 sheets aburaage tofu pouches)
- 3 tbsp Japanese soy sauce (plus extra to taste)
- 3 tbsp mirin
- 1 tbsp light brown sugar
- 1 tbsp sake
- toasted sesame oil
- toasted sesame seeds

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📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/simmered-kiriboshi-daikon
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⏱ TIMESTAMPS
0:00 Intro
0:19 Cleaning and soaking dried daikon
0:59 Preparing other ingredients
1:10 Squeezing daikon (and saving dashi stock)
1:28 Satsumaage fishcakes and substitutes
1:56 Frying ingredients
2:17 Adding stock & simmering
2:38 Flavoring
2:55 Taste Test
3:09 Finishing touches and final result
3:38 Ingredients recap

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👨‍🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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Music: Ratatouille's Kitchen by Carmen María and Edu Espinal

#japanesefood #japaneserecipe #japanesecooking #daikon #sidedish #sidedishrecipe