Daikon Radish and Satsuma-age a la Oden

Well-simmered daikon radish is a Japanese winter delicacy.

Daikon Radish and Satsuma-age a la Oden
Photographed by Manao Okamoto

Recipe by
Makiko Oda






Calorie count is per serving

Ingredients (Serves 2)

  • 1/2 daikon radish (400 g)
  • 2 satsuma-age (large) (about 100 g)
  • 10 cm konbu (5 g)
  • 1/2 tbsp vegetable oil
  • [Broth]

    • 4 tbsp mirin
    • 2 1/2-3 tbsp soy sauce
    • 400 ml water



Cut the daikon into 2.5 cm rounds and peel. Fill a bowl with warm water and gently squeeze the satsuma-age in the water. Drain and cut in half. Use kitchen scissors to cut the konbu into 4 equal pieces.


Since the daikon slices are thick, peel to cook evenly in a short time.


Pour the vegetable oil into the frying pan and place over medium heat. Lay the daikon in the pan and fry for 3 minutes. Turn over and fry for another 3 minutes.


Add the konbu. Combine the [broth] ingredients and pour over the daikon in a circular motion. When the broth comes to a gentle boil, reduce the heat to low. Spoon the broth over the daikon and cover with a dampened paper towel. Simmer for 20-25 minutes. Add the satsuma-age and simmer for another 10 minutes. Continue simmering until the daikon is tender enough to pierce with a bamboo skewer.


Once the daikon is tender, it's ready to serve. Use a bamboo skewer to test for tenderness. If it's still hard, simmer for another 3-4 minutes.