I’ve never thought of cooking white radish as I’m not a super fan of neutral-colour foods :p Ever since hubby explored Japan with me, he fell in love with Oden, especially the daikon (or known as white radish). Oden is a very popular winter dish easily obtained from convenient stores like Family Mart – a little like “steamboat” but on-the-go 😀 He repeatedly hassled me to search for white radish daikon soup recipe but I’ve ignored him till recently because my sister found a white radish daikon soup recipe which we can modify slightly with existing ingredients from our Malaysian kitchen 🙂
Main Ingredients for White Radish Daikon Soup Recipe:
Prep time: 10 mins
Cook time: 1.5 – 2 hours
- Daikon (Sliced or in cubes)
- Konbu (1 strip)
- Garlic (1 clove)
- Anchovies (half a palm)
- Miso or Soy Sauce (1 tablespoon)
- Mirin (But we used 绍兴酒 Shao Xing Wine because that’s our common kitchen ingredient
@iambentowife, everything is home-cook standard. Hence, lots of eyeballing instead of measuring :p Whatever you see in this photo is suitable for a 2-3 litre portion. Carrot is not in the original recipe but we love how it adds a little sweetness and colour to the dish 🙂
Cooking steps are very easy as well. Let water boil and dump everything into the pot. Simmer in low heat for 2 hours (or until Daikon is transparent) and serve hot. Turn on your AC at 16ºC for the autumn weather effect 😮
We used soy sauce for our first try and Miso next. For the latter, the soup’s colour was murkier and has a stronger flavour overall. I’ve also realised if I use too much Konbu. the soup turns a little bitter.
I will try getting Dashi from Japanese supermarkets and share how the cooking goes 😀
Stay tuned for more updates!