Grandma's Recipes 
福岡県 
* Photo is for reference 熊本県 ⛄ Winter
Japanese Grandma's Daikon Radish with Egg (Daikon no Tamago Toji)
This humble yet deeply comforting dish from Kumamoto in southern Japan features thin-cut daikon radish simmered in a sweet soy sauce broth, then finished with a soft blanket of beaten egg. It's the kind of simple, nourishing home cooking that Japanese grandmothers have been making for generations.
🧂 Ingredients
servings
* In traditional Japanese grandma cooking, measurements are approximate — think of them as guidelines rather than exact amounts.
| Main Ingredients | |
| Daikon radish | 300g (Cut into thin strips) |
| Eggs | 2個 (Beaten) |
| Simmering Broth | |
| Water | 半カップ |
| Soy sauce | 大さじ2 |
| Mirin (sweet rice wine) | 大さじ1 |
| Sugar | 大さじ1 |
👩🍳 Instructions
- 1
Cut the daikon into thin strips and place in a pot with enough water to cover.
- 2
Add the sugar, soy sauce, and mirin, and simmer over medium heat for 5 minutes.
- 3
When it starts bubbling, reduce to low heat and simmer gently for about 20 minutes, until the daikon is very tender.
- 4
Pour in the beaten egg, cover with a lid, and cook until the egg is just set.
📖 Memories & Stories
This was my favorite of grandma's dishes when I was a picky eater as a child. Knowing how much I loved it, grandma would always say, 'Here, I made your simmered daikon!' I especially loved the parts where the egg clung to the sweet soy sauce. Sometimes she'd make it specially just for me, and she'd set some aside with a smile - that memory is precious to me.
Source: Written from memory (Submitted by: ハルエおばあちゃん)
🍽 Cultural Background
Daikon radish has been an essential vegetable on the Japanese table since ancient times, with the saying 'daikon has twelve faces' reflecting its incredible versatility - it can be simmered, grilled, pickled, and more. In Kyushu, including Kumamoto, many households use a sweeter style of soy sauce. When finished with egg, the broth's umami and the egg's richness create a simple yet deeply satisfying dish.
