Vegan: Japanese Simmered Daikon with Bok Choy and Edamame
Daikon simmers in sake, mirin, and soy until tender, then joins bok choy, edamame, and scallions for a savory vegan bowl.
Prep 10 min · Cook 1 hr 5 min · Total 1 hr 15 min · Makes 4 servings
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
- 12 pieces baby bok choy
- 1 cup frozen edamame
- 4 scallions, thinly sliced
Directions
Peel the daikon, then cut it crosswise into 1-inch thick rounds. In a medium saucepan, stir together the sake, mirin, soy, sugar, water, and konbu, if you’re using it, then tuck in the daikon slices. Set the pan over high heat and bring everything to a boil. Lower the heat until the liquid is barely bubbling, cover the pan, and cook, moving the daikon around now and then, until each piece is fully tender and stained through, about 1 hour. Lift the daikon out gently with a slotted metal spatula. Bring the cooking liquid back to a simmer, add the bok choy and edamame, and cook until the bok choy has softened but still has snap and the edamame are hot while staying bright green, about 2 minutes. Spoon the bok choy and edamame into individual small serving bowls, add the daikon slices, scatter scallions over the top, and serve.