top of page

Daikon with Sweet Miso sauce

Prep Time:

30 Minutes

Cook Time:

30 Minutes


4 Servings



About the Recipe

I love this dish. The sauce gives the soft, cooked flesh of the daikon such a delicious combination of flavour and texture. Just one piece of daikon never seems to be enough! In Japan, chefs include an egg in the sweet soy miso sauce but I think it is rich enough to be able to dispense with it.


16cm / 6 in daikon (white radish/mooli)

4 pieces or 10cm / 4 in of dried kelp

for the sweet miso sauce:

2 tbsp japanese cooking sake

2 tbsp mirin

1.5 tbsp sugar

3 tbsp miso

some toasted sesame seeds (optional)


to cook the daikon, peel, cut it into 4 equal pieces, trimming the edges slightly (this will prevent the eddge breaking up)

put the daikon & kelp into a saucepan. pour in enough water to just cover the daikon

bring to the boil and simmer over medium to low heat for approx. 25-30 mins (depending on the size of the daikon)

use a skewer to make sure the daikon is cooked through

to make the sweet miso sauce:

put the sake, mirin, sugar & miso in a pan

bring to the boil, then turn down to a medium-low heat. simmer for 1-2 mins while stirring to evaporate the alcohol in the mirin

serve the pieces of daikon with some sweet miso sauce spooned over the top & sprinkled with some toasted sesame seeds 

bottom of page