Maguro to Daikon no Nimono – Braised tuna and daikon radish
Nimono is one of the most popular daily dishes among Japanese people. “Nimono” means “braised something”. It could be vegetables, fish, meat or a combination of them. The reason nimono is popular is because it goes well with white rice. Japanese eat pasta and other western dishes at home but with Japanese home cooking, typically we have a bowl of rice and miso soup, and a main dish, plus some side dishes. This nimono dish really goes well with rice and is a good way to use a reasonably priced, big fat daikon radish!
To serve 3-4
- 7 oz fillet of tuna, cut into bite-size chunks
- 1/3 daikon radish, cut into bite-size chunks
- 1 cup water
- 2 tbs sugar
- 2 tbs soy sauce
- 1 tbs mirin
- 1 tbs sake or awamori
- 1 tbs sesame oil
1. Heat sesame oil in a saucepan on medium heat and add the tuna. The tuna doesn’t need to fry through but cook it until its surface color becomes white and some of it golden brown.
2. Add daikon and put a lid on. Holding the lid, shake the saucepan so that the sesame oil is well mixed with the daikon radish but without breaking the tuna.
3. Add water in the pan and bring it to the boil. Add sugar, soy sauce, mirin and sake.
4. Cook for 20 minutes until the daikon becomes soft and tender.
Christmas gift certificate
Unique and a cultural experience. A present that lasts forever!
Christmas gift certificate is available. You can choose the amount you want from ¥3,000, ¥4,000 and ¥5,000. We can send a gift certificate via email or post to you, or to the person you would like to give it to.
Facebook: facebook.com/cooking.school.with.nao Tel: 098-955-5311 Address: 1414-61 Sobe, Yomitan Village, Okinawa 904-0304. Closed on Sunday.