Gonza (Daikon Simmered with Flattened Soybeans)

Quick answer

Total time: 45 min
Level: Easy
Servings: 4 servings
Ingredients: 5

About this dish

Gonza, also called Gonji Namasu, is a simmered daikon and soybean dish from the eastern area of Fukui City.

Its defining ingredient is uchimame, soybeans that are softened, flattened with a wooden mallet, and dried for storage. Because the beans are already split and thin, they cook more quickly than whole dried soybeans. Peeled daikon is cut into thick matchsticks, while carrot is cut slightly finer. The vegetables and uchimame are layered in a pot with water and simmered under a drop lid until both the roots and beans are tender. Soy sauce is added for the final stage so the seasoning penetrates without obscuring the vegetables. The finished dish has moist daikon, soft carrot, and small flattened soybean pieces with only a little liquid around them. Once associated with Hoonko gatherings and ceremonies, it is now made at home throughout the year.

Ingredients (4 servings)

Ingredient	Amount	Unit
daikon radish	500	g
uchimame flattened soybeans	30	g
soy sauce	2	tbsp
water	100	ml
carrot	100	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

4 steps

1

Prep

Peel the daikon and cut it into thick matchsticks.

Trim the carrot and cut it into slightly thinner, shorter matchsticks so both vegetables soften at about the same time.
2

Control

Layer the daikon in the bottom of a pot, followed by the carrot and uchimame.

Add 100 ml water, cover the ingredients with a drop lid, and set the pot over medium heat.
3

Control

Once the water boils, reduce to medium-low and continue simmering under the drop lid.

Cook until the daikon turns translucent and an uchimame piece crushes easily when pressed.
4

Control

Pour the soy sauce around the edge of the pot and mix gently without breaking the vegetables.

Replace the drop lid and simmer for another 5 to 8 minutes, stopping when the seasoning has penetrated and only a little liquid remains.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Thick daikon matchsticks cook with slightly finer carrot.
Finish cue: Cook until the daikon turns translucent and an uchimame piece crushes easily when pressed.
Storage and reheating: Its defining ingredient is uchimame, soybeans that are softened, flattened with a wooden mallet, and dried for storage.