Oden with Daikon Radish

White miso sauce has a mild flavor, and red miso sauce has a stronger taste. Adjust the amount of sauce to your liking.

Oden with Daikon Radish
Photographed by Masaya Suzuki

Recipe by
Koushun Nishii






Calorie count is for full recipe
Excludes time needed to soak the konbu


  • 1 daikon radish
  • Water retained from rinsing rice, as needed

    Or add a little rice to the water.

  • 1 piece konbu (8cmx15cm)
  • [Miso sauce (white)]

    • 8 tbsp white miso
    • 4 tbsp sake
    • 1 tbsp sugar
  • [Miso sauce (red)]

    • 5 tbsp red miso

      Reddish-brown miso made from fermented soybeans and rice. With a salt content of 13%, it is saltier than regular miso.

    • 3 tbsp white miso
    • 4 tbsp sake
    • 1 tbsp sugar
  • Yuzu citron peel, as desired



Wipe both sides of the konbu with a dampened and tightly wrung cheesecloth. Pour water into a donabe clay pot so that it's about 2/3 full. Soak the konbu for 1-2 hours or place over very low heat to infuse the water.


Cut the daikon into 3-4 cm thick rounds. Peel thickly. Make a crisscross incision halfway into one side of each round.


Remove a 3-4 mm layer of peel as the flesh right underneath the peel is fibrous and rather bitter.


Place the daikon in a pot filled with a generous amount of water retained from rinsing rice. Boil for 30-40 minutes. When tender enough to pierce with a bamboo skewer, turn off the heat and allow to cool in the water.


Wash the daikon to remove the sticky residue. Place in the donabe pot containing the konbu-infused water and fully reheat the daikon.


In separate saucepans, combine the ingredients for the white and red miso sauce. Place over low heat and stir with a wooden spatula until smooth.


Top the piping hot daikon with miso and garnish with thinly shredded yuzu peel.