Braised Daikon and Bacon with Sake lees

Delicious sake-lees-braised with shiitake stock. It is a delicious taste that absorbs into the body! 

If the sake lees is in the form of a board, soften it in hot water before use. The dish will taste even better if you let it sit overnight. When cooled, daikon becomes hard, so reheat and serve.

Ingredients (3-4 servings)

  • 10cm Daikon radish
  • 40g Bacon, cut into thick slices
  • 300ml Shiitake stock (Seasoning A)
  • 2.5 Tbsp (35g) Sake lees (Seasoning A)
  • 1 Tbsp Mirin (Seasoning A)
  • 1 tsp Sugar (Seasoning A)
  • 1/2 tsp Salt (Seasoning A)


Cut daikon radish into 5 equal slices, cut in half, slice into half-moon slices, remove the beveled edges.
Cut the bacon into small pieces.
Place the daikon in a pot, add plenty of water, and parboil until the daikon is tender. (About 20 minutes after it comes to a boil.)

In a another pot, add all the boiling stock ingredients for seasoning A, bring to a boil, add daikon, cover with a paper lid, and bring to a simmer.
Bring to a boil, reduce heat to low and simmer for 10 minutes, then turn off heat and allow to cool while letting the flavors absorb into the daikon.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

Why does dried Shiitake make food taste better?

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