Daikon is a key winter staple in Japan, highly praised for its warming qualities. It’s included in many stews, especially oden.

This simple dish combined daikon with abura-age (deep fried tofu sheets). They were boiled together in a mixture of:

  • water
  • dashi
  • 1 tbsp soy sauce
  • a tiny bit of salt
  • 1 tsp mirin
  • a tiny bit of sugar

It’s important to note that daikon-based stews always taste better the next day, as it takes time for the soup and seasonings to soak in. It’s tasty right away, but even tastier later.

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