I was looking for a side dish to go with some soy marinated eggs I was making, something else that was stewed with an Asian flavour profile. Since I had a daikon radish kicking around, I thought I would try braising it, in similar style to traditional Japanese "oden." It came out so soft and completely infused with the umami flavours of the broth. It was so easy to do, I can totally see making this again!
Keto Braised Daikon with Miso Broth Recipe
- 22 oz daikon radish, peeled and cut into 1.5 inch thick rounds
- 2 cups chicken or fish bone broth (*Use vegetable broth for vegan.)
- 2 cups water
- ½ tablespoon fresh ginger, minced
- 1½ tablespoons fish sauce (*Or more tamari soy sauce for vegan.)
- 2 tablespoons gluten-free tamari soy sauce
- ¼ cup unsweetened rice vinegar
- 3 tablespoons sake
- 1 teaspoon Lakanto granulated monk fruit sweetener
- 2 tablespoons organic miso paste
- 1 green onion, thinly sliced
- Toasted sesame seeds, to taste
To a heavy-bottomed pot, whisk together bone broth, water, ginger, miso, tamari soy sauce, unsweetened rice vinegar, sake, and sweetener.
Cover and bring to a boil, then reduce the heat to medium. Gently place daikon slices in the pot flat side up then cover with lid.
Simmer for 40-50 minutes, until the daikon is fork-tender, flipping the daikon pieces occasionally. Serve with broth and sliced green onions on on top.
Did you make this keto braised daikon with miso broth recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!