Vegan: Japanese Simmered Daikon with Bok Choy and Edamame

Vegan: Japanese Simmered Daikon with Bok Choy and Edamame
  • Yield:serves 4
  • Active time:15 minutes
  • Total time:1 1/2 hours
  • Rated: 4.0
This recipe appears in:
Vegan: Japanese Simmered Daikon with Bok Choy and Edamame

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Ingredients

  • 1 whole daikon radish, about 1 foot long and 2-inches wide.
  • 1 cup sake
  • 1/4 cup mirin
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1/2 cup water
  • 1 small piece konbu (dried sea kelp, optional)
  • 12 pieces baby bok choy (About 1/4 pound)
  • 1 cup frozen edamame
  • 4 scallions, thinly sliced

Directions

  1. 1.

    Peel daikon and slice into 1-inch thick rings. Combine sake, mirin, soy, sugar, water, and konbu (if using) in a medium saucepan. Add daikon slices. Bring to a boil over high heat. Reduce to a bare simmer. Cover and cook, turning and rotating daikon occasinally until daikon is completely tender and colored all the way through, about 1 hour.

  2. 2.

    Carefully remove daikon with a slotted metal spatula. Bring liquid to a simmer and add bok choy and edamame, Cook until bok choy is just wilted but still crunchy and edamame are cooked through but still bright green, about 2 minutes. Divide bok choy and edamame into individual small serving bowls. Add sliced daikon. Top with scallions and serve.

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