Soy Braised Daikon (Radish)

“Soy braised” is a cooking technique commonly used for many dishes in Shanghai and it involves braising meat and vegetables in a mixture of soy sauce and sugar. The literal translation is “red cooked”.

This recipe is a quick and easy way to make a side vegetable dish using this style of cooking.


1 cup of daikon, chopped into half-circle slices
1/2 cup of dark soy sauce
1 TB of sherry wine


1. Add the daikon to a small or medium sized sauce pot. Add the soy sauce and wine. Then add enough water to cover the daikon. Turn heat to medium high and cover the pot with a lid.

2. When the sauce begins to boil, turn the heat to low. Let it simmer without the lid for another 10 minutes or until the daikon is tender. Stir in a generous dash of sugar. Mix well and serve.

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