Miso Glazed Radish

A butter-miso glaze coats crunchy radishes in about 10 minutes total, finished with a sprinkle of flaky salt.

Why You'll Love Miso Glazed Radish

Butter and miso melt together into a glossy glaze in a small saucepan, then the radishes go in and cook for 2 to 3 minutes until coated and just tender. Finish with flaky salt and serve right away.

Tips and Tricks

• Melt the butter over medium-low heat before adding the miso so it doesn't scorch.
• Cut the radishes into even, bite-size pieces so they glaze and cook at the same rate.
• Keep stirring once the radishes go in so the miso glaze coats evenly instead of catching on the pan.

Variations

Customize your miso glazed radishes with a different vegetable or a different miso, depending on what's on hand.

• Swap in other quick-cooking vegetables like baby turnips or carrots for the radishes.
• Use white or red miso instead for a lighter or deeper glaze.
• Finish with a few sesame seeds for extra crunch alongside the flaky salt.

Substitutions

Don't have everything on hand? No problem - here are some easy swaps to keep the glaze glossy and delicious.

• No miso? A small spoon of soy sauce gets you close in a pinch, though the glaze will be thinner.
• Swap the butter for a plant-based alternative to keep the glaze dairy-free.
• Kosher salt works fine in place of flaky salt at the finish if that's what you have.

Best served with

• A simple bowl of steamed rice to round out a light meal.
• Grilled or pan-seared fish, since the umami glaze pairs naturally with seafood.
• Other quick vegetable bites for a snack or appetizer spread.
• A cold beer or crisp white wine to match the umami and salt.

How to Store Leftovers

• Store leftover radishes in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a small pan over low heat to bring the glaze back to glossy; the radishes are best enjoyed the day they're made.

Common Questions

Miso Glazed Radish

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Quick, savory miso glaze coats crunchy radishes for a snack that's ready in minutes. Buttery and umami-rich, finished with flaky salt.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Appetizer, Side Dish

Cuisine: Japanese-inspired

Calories: 71

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 bunch small radishes trimmed and cut into bite-size pieces
• ½ tablespoon miso paste
• 1 tablespoon butter
• 1 tablespoon water
• Kosher salt to taste
• Flaky salt for finishing

Equipment

• Small saucepan
• Knife and cutting board

Method

 

1. Clean and trim radishes; cut into bite-sized pieces.
2. In a small saucepan over medium-low heat, melt butter.
3. Add miso and stir to combine thoroughly.
4. Add water and cook until glaze is glossy and slightly reduced (about 1-2 minutes).
5. Add radishes to the pan, season with kosher salt, and cook for 2-3 minutes, stirring frequently to coat evenly.
6. Remove from heat and transfer to serving plate.
7. Finish with a sprinkle of flaky salt and serve immediately.

Nutrition

Calories: 71kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.03gSodium: 425mgPotassium: 25mgFiber: 1gSugar: 7gVitamin A: 7IUCalcium: 36mgIron: 1mg

Notes

Storage: Best eaten right away while the glaze is still glossy and the radishes have some bite left. They'll continue to soften as they sit, so this isn't really a make-ahead dish; if you must hold leftovers, cover and refrigerate for a day and reheat briefly in a hot pan.

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