Savory Braised Radish in Soy Sauce: The Ultimate Side Dish
Easy and Delicious Braised Radish with Soy Sauce
A perfect side dish for when you’re not hungry! This recipe features tender radish braised in a savory and slightly sweet soy sauce mixture, creating a delightful flavor that’s hard to resist. It’s simple enough for anyone to make.
Main Ingredients
- 500g Daikon radish
- 1 Korean chili pepper (optional)
Braising Sauce
- 1.5 cups Anchovy and kelp broth (or water)
- 5 Tbsp Soy sauce
- 3 Tbsp Cooking wine (Mirin)
- 3 Tbsp Sake (or Rice wine)
- 0.5 Tbsp Oligodang (corn syrup or rice syrup)
- 0.5 Tbsp Sugar
- 1.5 cups Anchovy and kelp broth (or water)
- 5 Tbsp Soy sauce
- 3 Tbsp Cooking wine (Mirin)
- 3 Tbsp Sake (or Rice wine)
- 0.5 Tbsp Oligodang (corn syrup or rice syrup)
- 0.5 Tbsp Sugar
Cooking Instructions
Step 1
For a deeper umami flavor, consider using anchovy and kelp broth. If you don’t have any prepared, water is a suitable substitute. Alternatively, if you’re short on time, you can reduce the amount of soy sauce and add a splash of tuna extract for a similar savory note.
Step 2
Cut the 500g of daikon radish into 2 or 4 large pieces, depending on its size. Use a vegetable peeler to carefully trim away the tough outer skin. Shaping them into round pieces will help prevent them from breaking apart during the braising process, resulting in a neater presentation.
Step 3
Bring a pot of water to a boil and add the prepared radish pieces. Blanch them for about 4 minutes. Pre-blanching the radish allows it to absorb the braising sauce more effectively, leading to a more tender and flavorful result. This step is crucial for achieving the best taste!
Step 4
In a wide pot or pan, combine all the braising sauce ingredients. Add 5 Tbsp soy sauce, 0.5 Tbsp sugar, 3 Tbsp cooking wine, 3 Tbsp sake, and 1.5 cups of the anchovy and kelp broth. Stir well to combine and bring the mixture to a simmer.
Step 5
Once the braising sauce begins to boil, add the blanched radish pieces to the pot. Reduce the heat to medium and let the radish simmer gently, allowing it to absorb the flavors of the sauce. Stir occasionally to ensure the radish is evenly coated and submerged in the sauce.
Step 6
As the braising liquid starts to reduce and become more concentrated, add the Korean chili pepper, halved. Continue to simmer for another 2-3 minutes to allow the spicy aroma and flavor to infuse into the radish. Finally, stir in 0.5 Tbsp of oligodang for a glossy finish and a touch of sweetness, then turn off the heat to complete the dish.
Step 7
Your delicious and tender braised radish in soy sauce is now complete! It’s absolutely wonderful served over a bowl of hot rice. Store any leftovers in the refrigerator and enjoy them over the next few days.
