Braised Daikon Radish & Mushrooms

Sides, Gluten-Free
This dish exemplifies what I love about Japanese cooking. It combines simplicity, elegance and the “POW” factor of umami flavors.
Braised Daikon Radish & Mushrooms


  • 1 pound daikon radish, peeled and sliced into 1” rounds
  • 10 dried Chinese mushrooms or 1/2 pound of fresh shiitake or Chinese black mushrooms
  • 1 cup of dashi
  • 1/4 cup mirin
  • 2 tablespoon tamari or low salt soy sauce (gluten-free if you want)
  • 1 knob of ginger 1” in diameter, peeled and sliced thin
  • 1/4 teaspoon salt


  1. Rehydrate the dried Chinese mushrooms by soaking them in boiling water for 30 minutes or cold water for 2 hours. Remove the tough stems or pieces and slice mushroom caps into quarters or slices.
  2. In a medium saucepan, combine dashi, mirin, tamari (or soy) with ginger and salt and bring to a boil. Add daikon and mushrooms, turn down to just simmering and cook until the radish is tender about 30 minutes.
  3. Serve hot or room tempeature.
Total time:
Yield: Serves four.


I use the dashi tea bags that you get from a Japanese grocery store.