Simmered Beef and Daikon Root in Soy-Mirin Broth
Tender chunks of beef simmered slowly with daikon radish in a fragrant soy and mirin broth, creating a warming dish rich in umami and subtle sweetness. This japanese ready in about 75 minutes pairs beef chuck, cut into 1-inch cubes, dashi stock, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 2 cups daikon radish, peeled and cut into 1-inch chunks
- 3 cups dashi stock
- 1/4 cup soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 3 slices ginger, sliced thin
- 2 tbsp for garnish green onions, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium pot, combine 3 cups dashi stock, 1/4 cup soy sauce, 3 tbsp mirin, 2 tbsp sake, 1 tbsp sugar, and 3 thin slices of ginger. Bring to a gentle simmer over medium heat.
- Step 2: Add 1 lb beef chuck cut into 1-inch cubes and 2 cups peeled daikon radish chunks to the simmering broth. Cover partially and simmer for 1 hour, stirring occasionally, until the beef is tender and daikon is translucent.
- Step 3: Remove ginger slices and adjust seasoning with extra soy sauce or sugar if needed. Ladle the beef and daikon with broth into bowls.
- Step 4: Garnish each serving with 2 tbsp chopped green onions for freshness and serve hot with steamed rice.
Frequently asked questions
How long does Simmered Beef and Daikon Root in Soy-Mirin Broth take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simmered Beef and Daikon Root in Soy-Mirin Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dashi stock from drying out.
Can I substitute ingredients in Simmered Beef and Daikon Root in Soy-Mirin Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simmered Beef and Daikon Root in Soy-Mirin Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Simmered Beef and Daikon Root in Soy-Mirin Broth?
Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe turned out perfectly! My husband loved the rich, savory broth with the beef and daikon. Made it for dinner and it was a hit.
- ★★★★★
As a Japanese, I was impressed by how authentic this simmered dish was. The daikon absorbed the flavors beautifully.
- ★★★★☆
Cooked it for my family and they enjoyed it, but it took longer than the recipe said to simmer the daikon.
