Simmered Japanese Daikon Radish (RECIPE)

[Music] hello everybody welcome back to another recipe video once again another week has passed so fast these days don’t you think yes I think so dude but we are wearing the same clothes as last week yes we are I wonder why today I’m gonna be making something that was requested by our friend Aaron uber today we are gonna be making tofu key daikon falafel daikon is a traditional Japanese recipe and it’s loved by many people it’s very simple delicious and pretty easy to make as well let’s get started first I’m gonna cut this daikon radish today we are going to be using half of this radish and make 4 disks from this typo I want to be cutting this into about 1 and 1/2 inch in width of course you know depending on how big your daikon is and you might get less or more but you generally want about 4 pieces like this now key point here you want to try your best to make each piece the same height this will ensure even cooking as you can see so till she is peeling the daikon kind of on the thick side and there’s a reason for that this makes me a texture better yes because there’s a lot of fiber on the outside of the daikon mixed I’m gonna do something called mem Tori so as you can see were rounding off the edges and there’s a reason for this again um this is to help the daikon retain its shape during the cooking process you know because daikon tends to fall apart if you overcook it but this actually helps prevent it from doing that so yeah that’s today’s the Japanese cooking lesson mentally mentally yes like this and as you can see now the edges are curved so do this mentally for each piece of daikon next I’m gonna make crisscross slit on the one side of this daikon and that F is about 1/2 in this is going to help that I can absorb the flavors of the soup stock like this now the daikon is ready so put the type of radish it into the pot okay the sweet is the down side make sure it’s on the down side and pour in the water yes you want enough water to completely cover the daikon radishes like this just like that like this and put about 1 tablespoon of uncooked rice in the water mm-hmm now what does this do Satoshi this helps impurities comes out from the daikon radish yes this is something I didn’t know but a lot of people don’t do this so if you want you can just simply omit this step and turn on the heat once it comes to a boil reduce to a low heat cook until the DICOM become soft okay I think it’s done yeah with check they’re gonna have inserted in secured it goes through very easily yeah it’s okay yeah I think it’s okay so how long have you been cooking this almost 1 hour yeah about an hour yeah so it does take a long time it really depends on how thick you make your daikon but for us it took about an hour okay so let’s scoot the daikon out like that whoops and we’re gonna transfer this into that bowl of water Jenny well sure sure I’ll do that so I’m just gonna put this into the bowl of water just gonna give this all the same time so put all four radishes inside don’t worry if you get that rice because we’re just gonna wash this that’s it that’s it and so all we have to do now is transfer the daikon into a new pot so I’m gonna put the tycoon inside the pot once again slit side down for 1,600 immediately to two and a half cups of water water and pour that right inside and this should go all the way almost to the top actually we will add a little bit more water because you actually want to cover the daikon all the way okay and pull one teaspoon of it she stock so this is instant dashi stock if you cannot find this in your neighborhood we’ll have links in the description so gonna put this in you know Japanese instant dashi is one of the most convenient things that you can have we always have this – in our home then 2 tbsp of soy sauce 4 tbsp of a medium and 1/2 TSP of salt we’re gonna bring this to a boil again once it comes to boil bring it down to simmer and cook until the daikon is a really nice golden brown color okay cutter has changed it it’s really nice cutter yeah beautiful beautiful okay Jessica yeah so let’s transfer this char bowl beautiful for some soup on the daikon yes oh that’s perfect and now the flow Fuji daikon is done [Music] time for the taste test do you mind if I go first you go ahead hey Doc Tomas oh oh very nice my chopsticks goes right through with very little effort that is a sign of perfect fluid I call mmm oh yeah Israeli soup episode with that tasty oh yeah these days all the way through it’s like a perfect balance of saltiness with sweetness from the daikon and yeah it’s just it’s just really good it has a perfect amount of umami as well nice it does she pleased yeah perfect good okay deco is a typical of hominy style dish you can adjust the taste that you’re liking it give it a try and if you think it’s not enough salt add a little more soy sauce it’s really up to you and if you like please add the miso sauce on top or like citrus you like use it very very easy to make that miso sauce all you do is combine miso sugar and a little bit of this dashi stock mix it up and pour it over your daikon once again the measurements for the miso sauce is really up to you so we really hope you guys enjoyed this recipe for a full of kooky daikon once again this is a very traditional Japanese recipe if you want to see more recipes like this one please let us know the comments down below put all your suggestions we will try our best to make them for you for more Japanese recipes click on that eye to go to a Japanese recipe playlist thanks so much for watching give it a thumbs up Thank You Erin uber for suggesting this recipe and hope all of you guys have a great day bye bye [Music]

99 comments on “Simmered Japanese Daikon Radish (RECIPE)”

  1. Leanne Cerise says:

    This looks so good 😍

  2. belaralia says:

    I love daikon especially when it's in hot pot! I think I will try this! Thanks!

  3. Edric Hsu says:

    My favourite furofuki daikon!!!

  4. D-MMA says:

    Another good reason to cut the peel thick – the bitterness of daikon is strongest near the skin.

  5. beardedbard says:

    Definitely making this! Thank you soo much guys 🙂

  6. Heather Rodriguez says:

    Oh yummy! That looks so good! I've never tried a daikon radish or at least I don't think I've had. Does it taste like the red radishes we have here in the states? Or is it completely different? The texture reminds me of a yucca root. Not the outer casing part of course but how it has like that potato-y texture. Great recipe guys! Much love to you both! <3

  7. Noel Jose says:

    can you do a recipe with Tofu?

  8. ユリ熊嵐 says:


  9. atreadia says:

    Mmmm sounds good

  10. Rhynda Watson says:

    Wow. Looks really good, what does daikon radish taste like? I would love to try this recipe

  11. Rosita Chua says:

    Tabieats, your daikon reminds me of the time you were eating oden in the market. How about making kimchi Japanese style? To me, they taste better than the Korean one cause it's not too salty and not too spicy hot.

  12. Guy Mats says:

    Great simple recipe! I think I will do this for a potluck. Daikon is also so ood for you! It has anti-aging properties and protect against heart disease.

  13. Jeanne Kays says:

    Yum! Thank you!!

  14. matthendersoon says:

    Thanks for the video! Looks yummy

  15. jarles666 says:

    sometimes when you guys do the intro you seem like Downtown

  16. Niklas Gebert says:

    Hi guys :), could you do a Tsuke Soba/ Dipping Soba recipe 🙂 Thank You! Love your vids :3

  17. Anne Alicia says:


  18. lancelude says:

    is this kind of like daikon radish in oden soup?

  19. Erin Uber says:

    TabiEats Thank you so much for making the Furofuki Daikon video! I have a hard time picking one favorite Japanese food, but this is in my top 5 favorites. Some days I think this is my favorite of them all! I just love it. I make it at home, especially in the winter. If I am making rice at the same time, I use the rice rinsing water to cook the daikon. That does the same thing as putting the rice in the water with the daikon. This is such a delicious dish, and it is so good with rice, too! I hope others will try making it. Arigato gozaimasu, Shinichi and Satoshi! 🙂

  20. Erin Uber says:

    PS By the way, please keep making Japanese recipe videos. They are wonderful! 🙂

  21. Janet Hirakawa says:

    One of mychildhood favorites!!! I'll make this later today! Yummy👅👅👅👅

  22. Kit Kat says:

    My #1 fav oden thingg

  23. johnin02 says:

    Satoshi is glowing and beautiful

  24. The Foodicted says:


  25. Seattle Sheikah says:

    I love daikon in all forms! Easily one of my absolute favorite Asian veggies!

  26. Dr. Fig Videos says:

    Love Japanese food…but not daikon. Can't stand it.

  27. Massiel Kornfeld says:

    Omg! I have all the ingredients to make the sauce, just going to run and buy the daikon, thanks for this recipe and I really love watching your videos ❤️

  28. Dan B. says:

    Is the "spicy" element neutralized?

  29. Brunie Luvskittys says:

    Looks Delicious! I Imagine that in a stew it would be amazing. Take care and please say a prayer for my fellow Islanders(Puerto Rico) as well as for my family. Unfortunately we are in Hurricane Maria's path! XOXOX

  30. peepbmw says:

    i like daikon specially in oden

    this recipe is so easy. i'll try to cook. thank you

  31. neropa singh says:

    Looks yummy but we don't have this in South Africa.

  32. Blueberry Fundip FFXIV says:


  33. MrSloaneRanger says:

    Wonderful – I will go hunting for daikon here in Stockholm, Sweden tomorrow and try to cook this myself. Thank you!

  34. C says:

    This is Cat from Brooklyn NY! 🐱

    I wanted someone to explain why when people subscribe they're not bothering to give them a thumbs-up! I know there are haters out there! I don't care about the thumbs-down! So come on guys let's get their thumbs up number into the thousands, hundred thousands, millions❣ Etc. Ect. Etc. Ect. !🐱

  35. Diane S says:

    Daikon is very nutritious , great for health! Thanks so much for the simple yet yummy traditional Japanese recipe😋😋👍👍👍

  36. ararj says:

    Furofuki kinda sounds a little Filipino and if it is translated to Tagalog just by ear, it literally means "a lot of vag***" lol

  37. Sebastian Wintour says:

    I love that!

  38. paranoiaprincess says:

    I'd love to see a recipe with Taro in it!

  39. Josephine Baeck says:

    More oden-like stuff please!

  40. Giggles says:

    Hey you guys, thank you for posting this. It looks so good and very easy to make. I love daikon, and would enjoy this. My sister is a vegetarian, so I think I'll make this for her. Cheers! 🙂

  41. lovethatdragon says:

    Mmmm, I love daikon! Could you please make a recipe video for oden?

  42. Makayla Day says:


  43. MikeTheBarber63 says:

    This looks fantastic. I like daikon so much!

  44. Cooking Japanese says:

    One of my favorite dishes. Looks very delicious… Oishi-so!

  45. もちもち says:

    丁寧に作られていてとても美味しそう✨ シンプルな料理ほど手抜きしないで作ると本当に御馳走ですよね💓

  46. Mindy's Mom says:

    Delicious looking dish for sure!! Great knife skills brother!! What a great suggestion sister Erin Uber–thank you!! I love love daikon prepared this way! I especially love adding this broth to my tororo. 😋

  47. Pamela J Levene says:

    Looks delicious but I have never seen daikon radish here. What we have are the red skinned small radishes (which are often spicy hot!)
    Also we get some really large red-skinned radishes (about the size of one slice of daikon in your recipe) here that have less of a kick. Do you think they would work instead of the daikon? If not, what other vegetable could I use?

  48. Yoshiko Yeto says:

    Your furofuki daikon looks perfectly comforting! I'll definitely make it this autumn. Thanks again for your incredible recipes!

  49. Kristen K says:

    my favorite!! thank you for posting and showing us, especially the uncooked rice tip!

  50. astroboy3507 says:

    So nice and so healthy!!!!!

  51. Gamer_Shrimp 88 says:

    Yum 😀

  52. nyan eri says:


  53. lavendersmell says:

    ways of using miso in cooking besides using it for soup? or maybe something about edamame?

  54. Alice Li says:

    So yummy and simple recipe! Love it🤗

  55. Axis Lexington says:

    Psssh. I can eat the whole daikon radish. I love boiled daikon Hong Kong style.

  56. Anindita Kirana says:

    Can I not use the mirin? Will it change the taste significantly?

  57. Kick The Ajummas' Face! says:

    What can I do with the extra dashi? Hmm …I wonder if I can add some miso to it to make it into soup!

  58. Addie Noel says:

    One of my favorite things about Japan is how flavorful all of the vegetables and salads are. Can you please make some more recipes for seasoning and preparing veggies? 🥕🍅🍠

  59. Keith Masumoto says:

    looks so good!  thanks for showing how to make this.  another nice topping would be tororo kombu.

  60. Le Heart Design says:

    Hi guys! This looks delicious! Can't wait to try it!
    Stupid question: is there a reason why you wouldn't cook the daikon in the dashi stock right away? Would it be too strong?

  61. Mitch Jason says:

    Your video quality changed?? So hard to watch now like there is a strange filter or something? Not sure what changed?

  62. JICHAN says:

    Truly enjoy all your recipes and excursions. But, I was wondering if you have and good tsukemono recipes that are quick and not using nuka? I have an old tsukemono press made of plastic from my late Obaachan. I use it often to press cabbage. I simply use Hawaiian salt and mix thoroughly and then press for a day or two. It's an adequate recipe, adding shaved fresh ginger, but it sure isn't like Obaachan's! LOL Arigato/Mahalo from Greg in Walnut Creek, CA

  63. jenbelowzero says:

    I might have to actively look for daikon in my grocery store now. I've seen them stock it before, but now that you guys shared this recipe, I'm willing to give it a go!

  64. Melinda Smalbil says:

    So glad to see your subscribers number is growing. You guys deserve millions 😊😊

  65. kitty81321 says:

    @TabiEats Thank you so much for putting links to the items you use in the recipe. <3

  66. Jennifer Washburn says:

    Has anyone tried this in a pressure cooker? Would it work? Thanks

  67. Tricia88Chin says:

    Made this yesterday. It's DELICIOUS!!! Thanks for sharing your recipe 💖

  68. Fitzren says:

    Is the texture chewy?

  69. WaywardWerewolf says:

    Mmmm… comfort food.

  70. Toni Sanoe Dela Cruz says:

    I finally made furofuko daikon! Directions were simple, product was delicious and melted in my mouth! I wish I could show you a picture! Thanks for the recipe! My next one is Imoni.

  71. Emy says:

    I would love to know other tasty ways to use daikon. I have a great big daikon and the only thing I know to do with it is this. It's a lovely side dish though! 🙂

  72. Jean N says:

    I love daikon! Thank you for a great video

  73. David Penprase says:

    is that some one whistling in the background? Guess you thought that would be a good idea?

  74. Rhynda Watson says:

    Five months later…Lol I finally tried your recipe but forgot it included mirin and it was still delicious, loved it. I will definitely make daikon part of my diet and try not to forget all the ingredients the next time. The dashi flavor was very good, thanks again for sharing and thanks again Erin Uber ☺

  75. Ray Tokumoto says:

    Looks like another winner! Can't wait to try it

  76. courtney connolly says:

    Can't wait to try this

  77. Feile Case says:

    I rescently found your show and I love Japanese food recipes. This is a good one. I've made this before for a Japanese friend and she loved it. She was surprised. I had never tasted it before and the flavors & texture came out perfect. I followed a cook-book recipe.

    Instead of the Tablespoon of uncooked rice I used rice rinsing water to cover and do the first boil for the radish. The recipe said it takes some of the sharpness out of the radish. It was wonderful.

  78. theuglykwan says:

    I'd probably thicken the sauce at the end cos that looks so yummy I'd want lots of it adhering to the daikon. Also I'd cover the pot so it cooks quicker with less energy, I know you guys probably left it off for the video.

  79. 典子aninha says:


  80. miles farr says:

    cooking for the second time, oishi!! arigato 😘😘😘

  81. กิมจิ says:

    look like delicious

  82. Coconut Candy says:

    Some really good tips for cooking the daikon, good video!

  83. Alvin Lee says:

    Is daikon is primarily bitter?

  84. Kimber Lee says:

    Can you make daikon mochi? 😄

  85. Ron Richo says:

    I really love these guys. Great chemistry. Thanks for posting this recipe. I love daikon.

  86. ASMR NIPPON says:

    これから作ります! (^ u ^)v
    Thank's for the recipe..

  87. Lezerni Wolf says:

    You look like the guy on Only In Japan

  88. Al Gilmore says:

    This video recipe made get in the car and drive down to the H-Mart and found the perfect (round, long and all the width even) daikon. I'll be cooking early tomorrow morning!

  89. G Shelley says:

    What is the "medium" referred to in the recipe?

  90. Al Gilmore says:

    I tried your recipe with a few substitutions. After an hour of simmering, it was the perfect texture. Taste is not unlike Turnip or Rutabaga. Does that sound right?

  91. SOIV1000 says:

    Great video guys! I will be using this recipie when my radishes are grown. 🙋🏻‍♀️

  92. Karen I says:

    Sometimes I do first part in rice cooker on porriage setting. My dashi usually konbu sometimes add shiitake which has great umami.

  93. Tom Maynard says:

    I have half a daikon sitting in my fridge and was wondering what to do with it. Now I know! Thanks!

  94. Tom Maynard says:

    I made this as a light dinner tonight and it was a great success. Terrific!

  95. dylan foley says:

    the rounding off of vegetables that break in water is a great tipthank you chef

  96. dylan foley says:

    just made this it is amasing thank you

  97. Colin Rogers says:

    How long did you simmer it for the second time?

  98. Karen Kitchen says:

    Oh my stars! I used this recipe for my family and they all loved it! Even my husband who isn't fond of dashi flavor really loved this dish. Thank you so much!!

  99. reemai83 says:

    Even though I used your recipe to make this delicious daikon, and actually impressed many of our Japanese friends, I still come back to watch it every time I want to make it. Just love it. Thank you guys!

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