Daikon Radish Oden with Miso Paste

Thick yet tender daikon rounds topped with your choice of white or red miso paste. White miso is mild, while red miso has a stronger flavor - but both pastes are sweet and equally delicious!

Daikon Radish Oden with Miso Paste
Photographed by Masaya Suzuki

Recipe by
Koushun Nishii






Calorie count is for full recipe.
Excludes time needed to soak the konbu kelp in water.


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

    *Or add a pinch of rice to water.

  • 1 piece konbu kelp (8cmx15cm)
  • [White miso paste]

    • 8 tbsp white miso
    • 4 tbsp sake
    • 1 tbsp sugar
  • [Red miso paste]

    • 5 tbsp red miso
    • 3 tbsp white miso
    • 4 tbsp sake
    • 1 tbsp sugar
  • Yuzu peel (shredded), as desired



Wipe both sides of the konbu with a dampened and tightly wrung cheesecloth. Pour water into a donabe clay pot until 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 and 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 is fibrous and 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 pot.


Wash the daikon to remove the 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 miso paste] and [Red miso paste]. Place over low heat and stir with a wooden spatula until smooth.


Serve the daikon hot with miso paste on top, and garnish with yuzu peel.