Delicious Simmered Dried Daikon Recipe for Families in Bali
This simmered dried daikon recipe is a healthy, flavorful, and kid-friendly dish that is perfect for families visiting Bali.
Using local Balinese spices and fresh ingredients, this simple recipe is a must-try for your next family meal.
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What is Simmered Dried Daikon?
Simmered dried daikon is a traditional Japanese dish made from rehydrated dried radish, simmered in a sweet-savory broth.
In this Balinese-inspired version, local spices and coconut milk add a tropical flair, creating a dish that’s both comforting and unique.
Balinese Inspiration for Simmered Dried Daikon
The tropical flavors of Bali are seamlessly incorporated into this dish by using ingredients like coconut milk, fresh ginger, and a hint of turmeric. The addition of kecap manis (sweet soy sauce) enhances the natural sweetness of the dried daikon.
Ingredients for 4 Kids
1 cup dried daikon, rehydrated
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon soy sauce
1 teaspoon turmeric powder
1 teaspoon grated ginger
1 clove garlic, minced
1 cup coconut milk
1 tablespoon palm sugar
2 cups water or vegetable broth
Optional garnish: fried shallots, lime wedges
Step-by-Step Guide to Cooking Simmered Dried Daikon
Rehydrate the Dried Daikon:
Soak the dried daikon in a large bowl of warm water for 15–20 minutes. This step ensures the daikon becomes soft and ready to absorb the flavors of the broth. After soaking, drain and squeeze out the excess water.
Prepare the Aromatics:
In a small bowl, mix grated ginger and minced garlic. These aromatics will enhance the dish’s flavor and give it a subtle spice.
Create the Flavorful Broth:
In a medium pot, combine vegetable broth, kecap manis (sweet soy sauce), soy sauce, grated ginger, turmeric powder, and a pinch of salt. Stir the mixture until well blended and bring it to a gentle boil.
Add the Daikon to the Broth:
Add the rehydrated daikon to the simmering broth. Stir to ensure the daikon is evenly coated. Reduce the heat to low and let it simmer for 20–25 minutes, stirring occasionally to prevent sticking.
Incorporate Coconut Milk:
Stir in the coconut milk during the last 5 minutes of cooking. This adds creaminess and a Balinese twist to the dish. Be sure to keep the heat low to prevent the coconut milk from curdling.
Adjust the Seasoning:
Taste the broth and adjust the seasoning with a pinch of palm sugar or a splash of lime juice for balance.
Thicken the Sauce (Optional):
For a thicker sauce, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water and stir it into the pot. Cook for an additional 2–3 minutes until the sauce thickens.
Serve:
Arrange the simmered daikon on a plate or a banana leaf for a traditional Balinese presentation. Garnish with fried shallots and lime wedges for added flavor.
Tips for Perfect Bali-Style Simmered Dried Daikon
Balinese Plating Techniques: Serve the dish on a woven bamboo tray lined with banana leaves for an authentic Balinese look. Pair with Balinese yellow rice or nasi uduk for a complete meal.
Elevate the Flavor: Add lemongrass or galangal to the broth for a deeper aroma and tropical flavor. A touch of sambal matah can also be served on the side for spice lovers.
Achieve the Best Texture: Make sure to thoroughly rehydrate the daikon and squeeze out excess water to help it absorb the broth effectively.
Balance the Sweet and Savory: Adjust the ratio of kecap manis and soy sauce to find the perfect balance between sweet and savory, catering to your family’s preferences.
Make It Kid-Friendly: Reduce the ginger and omit any strong spices for younger palates. Serve with plain steamed rice to complement the dish’s rich flavors.
Batch Cooking: This dish stores well in the refrigerator for up to 3 days. Reheat gently in a pot with a splash of water to maintain the sauce’s consistency.
Nutrition Facts for Simmered Dried Daikon Recipe
Calories
190 kcal
Fat
7g (3g saturated fat)
Cholesterol
0mg
Sodium
300mg
Carbohydrates
20g (5g sugars, 3g fiber)
Protein
4g
FAQs About Making Simmered Dried Daikon in Bali
Q1: Can I find dried daikon in Bali?
A: Yes, dried daikon is available at specialty Asian grocery stores or organic markets in Bali, such as Bintang Supermarket or Pepito.
Q2: Can I substitute dried daikon with fresh daikon?
A: Absolutely! Fresh daikon can be sliced into thin rounds and simmered directly in the broth. However, dried daikon offers a more concentrated flavor.
Q3: How do I make this dish vegan?
A: This dish is naturally vegan. Just ensure the kecap manis and soy sauce you use are free from animal-based ingredients.
Q4: Can I prepare this dish ahead of time?
A: Yes, this dish tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator and reheat gently.
Q5: What side dishes pair well with this recipe?
A: Serve the simmered daikon with steamed rice, Balinese yellow rice, or a side of sautéed greens for a balanced meal.
Q6: How can I make the dish more tropical?
A: Add a splash of lime juice or some diced pineapple to the broth for a tropical twist.
Q7: Is this dish spicy?
A: The recipe is mild, making it suitable for kids. You can add sambal or chili flakes on the side for adults who enjoy spicier flavors.
Q8: How do I prevent the coconut milk from curdling?
A: Keep the heat low when adding the coconut milk and stir gently to avoid curdling. Using full-fat coconut milk also helps maintain a smooth consistency.
Q9: Can I freeze this dish?
A: Yes, you can freeze the dish in an airtight container for up to one month. Reheat on the stovetop for best results.