Salmon Daikon 鮭大根
Salmon Daikon 鮭大根
This Salmon Daikon is a warm and comforting Japanese simmered dish which is perfect for wintertime! Tender salmon and sweet, juicy daikon are gently cooked with ginger and miso, creating a cozy bowl that’s both healthy and satisfying. With simple ingredients and easy preparation, this dish brings authentic Japanese home-style warmth to your table—ideal if you are short on time or just want nourishing comfort all in one pot.
Ingredients
Method
- Peel and cut daikon into 3/4 inch thick slices, and then cut each piece in half.
- Chop a scallion.
- Cut salmon into 3/4 inch thick slices, remove the bones.
- Grate a piece of ginger.
- Add 2 cups of water in a pot, and add a dashi packet.
- Add daikon, and turn the heat to medium. Cover with a lid, and once it starts boiling for about 5-6 minutes, remove the dashi packet.
- Add 1.5 tbsp miso, 1 tbsp each mirin and sake, and 2 tbsp sugar. Add grated ginger, and then add salmon. Cover with a lid, keep on simmering for 20 minutes.
- When the liquid level gets low and the daikon is translucent, salmon daikon is ready!
- Add the salmon daikon to the serving dish, then sprinkle the chopped scallion. It's ready! We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!
Notes
- Daikon-to-Salmon Ratio: For the best balance of flavor and texture, use 1.5 to 1.8 times more daikon than salmon. The daikon absorbs the broth beautifully and adds natural sweetness as it cooks.
- Choosing the Miso: This dish works especially well with white miso for a mild, slightly sweet flavor. Awase miso (a blend of red and white miso) is also an excellent choice if you prefer a deeper, more savory taste.
- Don’t Waste the Daikon Skin: After peeling daikon, some people discard the skin, while others thinly slice it and quickly stir-fry with a little oil, then season with sugar, sake or mirin, and soy sauce to make a tasty mini side dish. A delicious way to reduce food waste—let’s avoid “food loss”!
