Madai no Nimono

Step 1.

Cut the daikon in bite-sized pieces. Place a pan with cold water on your stove and add the daikon. Put the water over high heat and cook for 15 minutes.

Step 2.

Meanwhile remove any excess drip from the madai using a piece of kitchen paper. Cut the fish in bite-sized pieces and make small cuts in the skin.

Take a wooden skewer and pierce through the daikon. If that goes effortlessly, the daikon is ready. Take the daikon out of the pan and rinse with cold water.

Step 3.

Prepare 400 ml of dashi using 400 ml water and 1 teaspoon of dashi no moto. Add the sake, mirin, soy sauce and sugar. Cut the spring onions in strings of ca. 5 cm and slice the ginger. Add the daikon, spring onions and ginger and cook for 5 minutes over medium-high heat.

Step 4.

Take out the spring onions and add the madai. Put a piece of aluminum foil over the soup and slightly press down (see picture). Cook for another 5 minutes with the foil on top.

Step 5.

Remove the foil and cook another 2 minutes while gently stirring with a spoon. Serve the Madai Nabe with the spring onions.

Please enjoy! Meshi-agare!

Enjoy your dish and stay tuned for other recipes. ♪♪


  • 1 pack madai (defrosted)
  • 100 gr daikon (Japanese radish)
  • 400ml water
  • 1 teaspoon of dashi no moto
  • 20 gr spring onion
  • 10 gr ginger
  • Aluminum foil
  • 20 ml sake
  • 20 ml mirin
  • 20 ml soy sauce
  • 20 gr sugar