Published in April 2024
Daikon.
Daikon, also known as Japanese radish or white radish, is a versatile root vegetable commonly used in Asian cuisine. With its mild flavor and crisp texture, daikon adds a unique taste to a variety of dishes. From soups and stews to salads and pickles, discover the culinary possibilities of this nutritious and delicious radish. Rich in vitamins C and B6, as well as potassium and fiber, daikon offers numerous health benefits. Whether enjoyed raw as a crunchy snack or cooked into savory dishes, daikon is a flavorful addition to any meal.
Nutrition of Daikon.
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Calories: 18 kcal
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Protein: 0.6 grams
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Carbohydrates: 4.1 grams
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Dietary Fiber: 1.6 grams
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Sugars: 2.5 grams
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Fat: 0.1 grams
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Vitamins:
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Vitamin C: 27.4 mg (30% of Daily Value)
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Vitamin B6: 0.04 mg (2% of Daily Value)
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Folate: 21 mcg (5% of Daily Value)
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Minerals:
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Potassium: 227 mg (5% of Daily Value)
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Magnesium: 9 mg (2% of Daily Value)
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Calcium: 27 mg (2% of Daily Value)
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Iron: 0.4 mg (2% of Daily Value)
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Other Nutrients:
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Water: 94.7 grams
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Choline: 7.6 mg
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Daikon radish is low in calories and fat, making it a healthy addition to your diet. It's a good source of dietary fiber, which aids in digestion and promotes a feeling of fullness.
One of the notable nutritional benefits of daikon is its high vitamin C content, providing about 30% of the recommended daily intake per 100 grams. Vitamin C is essential for immune function, wound healing, and collagen synthesis.
Daikon also contains significant amounts of potassium, an important mineral for heart health and muscle function, as well as smaller amounts of magnesium, calcium, and iron.
Additionally, daikon is rich in water, which helps keep you hydrated, and it contains choline, a nutrient important for brain health and metabolism.
Incorporating daikon into your meals can provide a range of essential nutrients while adding a crisp and refreshing flavor to dishes. Whether enjoyed raw in salads, pickled, or cooked in soups and stews, daikon is a versatile and nutritious vegetable.
Daikon Radish Salad
Thinly sliced daikon tossed with shredded carrots, cucumber, and a tangy rice vinegar dressing. Garnish with sesame seeds and fresh herbs for a refreshing and crunchy salad.
Ingredients:
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1 large daikon radish, peeled and julienned
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2 carrots, peeled and julienned
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1/4 cup rice vinegar
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2 tablespoons soy sauce
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1 tablespoon sesame oil
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1 tablespoon honey or maple syrup (optional, for sweetness)
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1 teaspoon grated fresh ginger
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1 clove garlic, minced
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2 green onions, thinly sliced
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1 tablespoon sesame seeds, for garnish (optional)
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Salt and pepper to taste
Instructions:
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Prepare the Daikon and Carrots:
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Wash and peel the daikon radish and carrots.
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Julienne the daikon and carrots into thin strips using a knife or a mandoline slicer. Alternatively, you can use a julienne peeler.
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Make the Dressing:
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In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (if using), grated ginger, and minced garlic until well combined.
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Taste the dressing and adjust the sweetness or saltiness according to your preference.
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Combine Ingredients:
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In a large mixing bowl, combine the julienned daikon and carrots.
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Add Dressing:
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Pour the dressing over the daikon and carrots in the bowl.
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Toss to Coat:
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Gently toss the daikon and carrots with the dressing until they are evenly coated.
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Chill:
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Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
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Serve:
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Once chilled, remove the salad from the refrigerator.
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Garnish with sliced green onions and sesame seeds, if desired.
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Serve the daikon radish salad cold as a refreshing side dish or accompaniment to your favorite Asian-inspired meals.
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Enjoy:
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Enjoy your delicious and crunchy daikon radish salad!
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Daikon and Carrot Pickles
Daikon and carrot sticks pickled in a brine of rice vinegar, sugar, and salt, flavored with ginger and garlic. These crunchy and tangy pickles are a perfect accompaniment to rice dishes or sandwiches.
Ingredients:
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1 large daikon radish, peeled and julienned
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2 medium carrots, peeled and julienned
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2 tablespoons salt
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1 cup rice vinegar
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1/2 cup water
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1/4 cup sugar
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2 cloves garlic, smashed
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1 teaspoon whole black peppercorns
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1 teaspoon mustard seeds
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1 teaspoon red pepper flakes (optional, for heat)
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2 bay leaves
Instructions:
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Prepare Daikon and Carrots:
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Wash, peel, and julienne the daikon radish and carrots into thin strips. You can use a knife, mandoline slicer, or julienne peeler.
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Salt the Vegetables:
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Place the julienned daikon and carrots in a large mixing bowl and sprinkle with salt.
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Toss the vegetables to evenly distribute the salt.
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Let the vegetables sit for about 30 minutes to 1 hour. This process will draw out excess moisture from the vegetables.
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Rinse and Drain:
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After salting, rinse the daikon and carrots under cold water to remove the excess salt.
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Drain them well and pat them dry with paper towels.
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Prepare Pickling Liquid:
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In a saucepan, combine the rice vinegar, water, sugar, smashed garlic cloves, black peppercorns, mustard seeds, red pepper flakes (if using), and bay leaves.
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Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
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Cool the Pickling Liquid:
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Once the sugar has dissolved and the mixture has come to a boil, remove the saucepan from the heat and let the pickling liquid cool to room temperature.
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Combine Ingredients:
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Place the rinsed and drained daikon and carrots in a clean, sterilized jar or container.
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Pour Pickling Liquid:
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Pour the cooled pickling liquid over the daikon and carrots, ensuring they are fully submerged.
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Marinate:
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Seal the jar or container and let the daikon and carrots marinate in the pickling liquid for at least 24 hours in the refrigerator. For best results, allow them to marinate for 2-3 days.
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Serve:
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Once the pickles have marinated to your liking, they are ready to serve.
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Enjoy the daikon and carrot pickles as a tangy and crunchy condiment with sandwiches, rice dishes, salads, or as a topping for tacos and burgers.
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Storage:
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Store the pickles in the refrigerator. They will keep for several weeks to a month if properly stored.
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Daikon Mooli Paratha
A traditional Indian flatbread stuffed with grated daikon, spices, and herbs. Cooked on a hot griddle until golden and crispy, these flavorful parathas are delicious served with yogurt or chutney.
Ingredients:
For the dough:
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2 cups whole wheat flour (atta)
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Water, as needed
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Salt, to taste
For the filling:
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1 medium-sized daikon (mooli), grated
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1 tablespoon oil
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1 teaspoon cumin seeds
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2 green chilies, finely chopped
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1 teaspoon ginger, grated
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1/2 teaspoon turmeric powder
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1 teaspoon coriander powder
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1/2 teaspoon garam masala
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Salt, to taste
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Fresh coriander leaves, chopped (optional)
For cooking:
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Ghee or oil, as needed
Instructions:
1. Prepare the Dough:
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In a large mixing bowl, combine the whole wheat flour and salt.
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Gradually add water and knead the flour to form a smooth and pliable dough. The dough should be soft but not too sticky.
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Cover the dough and let it rest for at least 15-20 minutes.
2. Prepare the Filling:
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Heat oil in a pan over medium heat.
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Add cumin seeds and let them splutter.
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Add grated daikon (mooli) to the pan and sauté for 3-4 minutes until it softens and releases its moisture.
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Add chopped green chilies, grated ginger, turmeric powder, coriander powder, garam masala, and salt to the daikon.
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Mix well and cook for another 2-3 minutes until the spices are well incorporated and the mixture is dry.
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If using fresh coriander leaves, add them at the end and mix well.
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Remove the filling from the heat and let it cool down completely.
3. Make the Parathas:
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Divide the dough into equal-sized balls, slightly larger than the filling balls.
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Take one dough ball and roll it out into a small circle on a lightly floured surface.
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Place a portion of the cooled daikon filling in the center of the rolled-out dough.
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Gather the edges of the dough and pinch them together to seal the filling inside, forming a stuffed ball.
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Flatten the stuffed ball with your palm and dust it lightly with flour.
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Roll out the stuffed ball gently into a round paratha, about 6-7 inches in diameter, using a rolling pin. Ensure the filling doesn't spill out.
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Heat a griddle or tawa over medium heat. Once hot, place the rolled-out paratha on the griddle.
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Cook for a minute or two until small bubbles start to appear on the surface.
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Flip the paratha and cook the other side.
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Apply some ghee or oil on both sides and cook until golden brown spots appear on both sides.
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Repeat the process with the remaining dough and filling to make more parathas.
4. Serve:
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Serve the hot and delicious Daikon Mooli Parathas with yogurt, pickle, or any chutney of your choice.
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Enjoy them for breakfast, lunch, or dinner!
Daikon Kimchi
Spicy Korean fermented daikon radish, seasoned with chili flakes, garlic, ginger, and fish sauce. Serve as a side dish or use to add flavor to stir-fries, soups, and rice bowls.
Ingredients:
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Daikon radish (1 large)
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Salt (about 1/4 cup)
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Korean red chili powder (gochugaru) - 1/4 to 1/2 cup, depending on your spice preference
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Garlic cloves (4-5 cloves), minced
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Ginger (1-inch piece), grated
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Green onions (3-4 stalks), chopped
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Fish sauce or soy sauce (2-3 tablespoons) - can be adjusted for vegetarian/vegan version
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Sugar (1 tablespoon)
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Korean salted shrimp (saeujeot) - optional, but adds depth of flavor (1 tablespoon)
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Water (1/2 cup)
Description:
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Preparation of Daikon: Peel the daikon radish and cut it into thin matchsticks or small cubes. Place the daikon pieces in a large bowl.
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Salting the Daikon: Sprinkle salt over the daikon pieces and mix thoroughly. Let it sit for about 1-2 hours, occasionally tossing the daikon to ensure even salting. This process helps draw out excess moisture from the radish.
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Rinsing the Daikon: After 1-2 hours, rinse the salted daikon thoroughly under cold water to remove excess salt. Drain well.
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Mixing the Seasonings: In a separate bowl, combine the Korean red chili powder (gochugaru), minced garlic, grated ginger, chopped green onions, fish sauce or soy sauce, sugar, and Korean salted shrimp (if using). Mix well to form a paste-like consistency. Adjust the amount of chili powder to your desired level of spiciness.
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Coating the Daikon: Add the drained daikon to the seasoning mixture. Mix everything together thoroughly, ensuring all daikon pieces are coated with the seasoning paste.
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Fermentation: Transfer the seasoned daikon into a clean, airtight container. Press down firmly to remove any air bubbles and to compact the daikon. Add some water if needed to submerge the daikon completely. Leave about an inch of space at the top of the container to allow for expansion during fermentation.
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Fermentation Process: Seal the container and let it ferment at room temperature for about 1-2 days. During this time, the daikon will become tangy and slightly sour. Check the kimchi daily and press it down to ensure the daikon remains submerged in the liquid.
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Storage: Once the daikon kimchi has reached your desired level of fermentation, transfer it to the refrigerator. It will continue to ferment, but at a slower rate, and can be kept for several weeks.
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Serving: Daikon kimchi can be served as a side dish (banchan) alongside rice and other Korean dishes. It adds a refreshing crunch and tangy flavor to any meal. Enjoy!
Japanese Daikon Soup
A clear broth soup flavored with dashi, soy sauce, and mirin, with slices of daikon, shiitake mushrooms, and greens like spinach or bok choy. This comforting soup is traditionally served on New Year's Day in Japan.
Ingredients:
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Daikon radish (1 large)
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Dried bonito flakes (katsuobushi) - 1/4 cup
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Dried shiitake mushrooms (3-4)
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Water - 6 cups
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Soy sauce - 2 tablespoons
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Mirin (Japanese sweet rice wine) - 2 tablespoons
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Salt - 1 teaspoon
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Green onions (2-3), finely chopped (for garnish)
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Optional: Tofu, sliced thinly (for added texture and protein)
Description:
1. Preparing Ingredients:
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Peel the daikon radish and cut it into thin rounds or half-moons.
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Soak the dried shiitake mushrooms in warm water until they are rehydrated. Once rehydrated, squeeze out any excess water and slice them thinly.
2. Making the Dashi (Japanese broth):
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In a large pot, bring the 6 cups of water to a boil.
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Once boiling, add the dried bonito flakes and sliced shiitake mushrooms to the pot.
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Reduce the heat to low and let the broth simmer for about 5 minutes.
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Strain the broth through a fine mesh sieve or cheesecloth to remove the bonito flakes and mushrooms, resulting in a clear dashi.
3. Cooking the Daikon Soup:
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Return the strained dashi to the pot and bring it back to a gentle simmer.
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Add the sliced daikon radish to the simmering dashi.
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Let the daikon cook in the broth for about 15-20 minutes, or until it becomes tender but not mushy.
4. Flavoring the Soup:
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Once the daikon is cooked, add soy sauce, mirin, and salt to the pot.
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Stir the soup gently to combine the flavors.
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Taste and adjust the seasoning if needed, adding more soy sauce, mirin, or salt according to your preference.
5. Serving:
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Ladle the hot daikon soup into bowls.
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Garnish each serving with finely chopped green onions.
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Optionally, add thinly sliced tofu for extra texture and protein.
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Serve the Japanese daikon soup hot as a comforting and nourishing dish, perfect for warming up on chilly days or as a light and refreshing addition to any meal. Enjoy the delicate balance of flavors and the comforting aroma of this classic Japanese soup!
Vietnamese Daikon and Carrot Pickled Salad
Julienne daikon and carrots pickled in a sweet and tangy brine made with rice vinegar, sugar, and salt. This crunchy and flavorful salad is commonly served in banh mi sandwiches and Vietnamese rice noodle dishes.
Ingredients:
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Daikon radish (1 large)
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Carrots (2 medium)
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Rice vinegar (1 cup)
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Water (1 cup)
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Sugar (1/4 cup)
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Salt (1 tablespoon)
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Garlic cloves (2-3), minced
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Red chili (1), thinly sliced (optional, for heat)
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Fresh cilantro (1/4 cup), chopped (optional, for garnish)
Description:
1. Preparing Vegetables:
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Peel the daikon radish and carrots, then julienne or shred them into thin strips. You can use a knife, mandoline slicer, or a julienne peeler for this.
2. Making the Pickling Brine:
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In a saucepan, combine rice vinegar, water, sugar, salt, minced garlic, and sliced red chili if using.
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Heat the mixture over medium heat, stirring until the sugar and salt are fully dissolved. Remove from heat and let it cool to room temperature.
3. Pickling the Vegetables:
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Place the julienned daikon and carrots in a large glass jar or airtight container.
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Pour the cooled pickling brine over the vegetables, ensuring they are fully submerged. You might not need all of the brine depending on the size of your jar.
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Seal the jar or container and let it sit at room temperature for about 1-2 hours to allow the flavors to develop.
4. Storing the Pickled Salad:
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Once the pickled salad has reached your desired level of tanginess, transfer it to the refrigerator to halt the fermentation process.
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The pickled salad will keep well in the refrigerator for up to several weeks.
5. Serving:
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Before serving, drain the pickled daikon and carrot salad from the brine.
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Arrange the pickled vegetables on a serving plate or in a bowl.
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Garnish with fresh chopped cilantro if desired.
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Vietnamese daikon and carrot pickled salad makes a wonderful side dish or accompaniment to many Vietnamese meals, providing a crunchy texture and tangy flavor that complements a variety of dishes. Enjoy its refreshing taste as part of banh mi sandwiches, spring rolls, or as a zesty addition to rice bowls. It's a simple yet vibrant dish that adds brightness and contrast to any meal!
Grilled Daikon with Miso Glaze
Thick slices of daikon brushed with a savory miso glaze and grilled until caramelized and tender. This dish brings out the natural sweetness of the daikon and is perfect as a side dish or appetizer.
Ingredients:
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Daikon radish (1 large)
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White miso paste (3 tablespoons)
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Mirin (Japanese sweet rice wine) (2 tablespoons)
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Soy sauce (1 tablespoon)
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Honey or maple syrup (1 tablespoon)
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Sesame oil (1 tablespoon)
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Garlic cloves (2), minced
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Optional: Toasted sesame seeds, for garnish
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Optional: Sliced green onions, for garnish
Description:
1. Preparing the Daikon:
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Peel the daikon radish and cut it into thick slices, about 1/2 inch in thickness. You can also cut them into wedges for variation in presentation.
2. Making the Miso Glaze:
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In a small bowl, combine white miso paste, mirin, soy sauce, honey or maple syrup, sesame oil, and minced garlic. Mix until well combined and smooth.
3. Grilling the Daikon:
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Preheat your grill to medium-high heat.
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Brush the daikon slices or wedges with a bit of oil to prevent sticking.
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Place the daikon pieces on the grill and cook for about 5-7 minutes per side, or until they develop grill marks and are tender. Brush with oil occasionally to keep them moist.
4. Glazing the Daikon:
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Once the daikon is almost done, brush the miso glaze generously on both sides of each piece.
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Continue to grill for another 1-2 minutes on each side, allowing the glaze to caramelize slightly and create a flavorful crust.
5. Serving:
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Transfer the grilled daikon to a serving platter.
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Sprinkle with toasted sesame seeds and sliced green onions for garnish, if desired.
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Serve the grilled daikon with miso glaze hot as a delicious and unique side dish or appetizer. Its savory-sweet flavor and tender texture make it a delightful addition to any meal. Enjoy the complex umami taste of the miso glaze paired with the smoky char from the grill. It's a perfect dish for showcasing the versatility of daikon radish in Japanese cuisine!
Daikon Radish Cake
A popular Chinese dim sum dish made with grated daikon, rice flour, and various seasonings. Steamed and then pan-fried until crispy, this savory cake is often served with soy sauce or chili sauce.
Ingredients:
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Daikon radish (1 large)
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Rice flour (1 1/2 cups)
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Water (2 cups)
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Dried shrimp (1/4 cup), soaked and finely chopped
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Chinese sausage (lap cheong) (2 links), finely diced
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Scallions (3-4), finely chopped
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Shiitake mushrooms (4-5), rehydrated, finely chopped
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Garlic (2 cloves), minced
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Vegetable oil (2 tablespoons)
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Salt (1 teaspoon)
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White pepper (1/2 teaspoon)
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Soy sauce (2 tablespoons)
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Oyster sauce (1 tablespoon)
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Optional: Sesame oil (1 teaspoon), for extra flavor
Description:
1. Preparing the Daikon:
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Peel the daikon radish and grate it using a box grater or food processor.
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Squeeze out excess moisture from the grated daikon using a clean kitchen towel or cheesecloth.
2. Cooking the Radish Cake Batter:
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In a large bowl, combine rice flour and water, stirring until smooth to make a batter.
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In a wok or large skillet, heat vegetable oil over medium heat.
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Add minced garlic, chopped Chinese sausage, dried shrimp, and chopped shiitake mushrooms. Sauté until fragrant and the sausage is slightly browned.
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Add the grated daikon to the wok and stir-fry for a few minutes until it softens.
3. Mixing the Batter:
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Pour the rice flour batter into the wok with the daikon mixture.
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Stir continuously over medium heat until the mixture thickens and becomes smooth, resembling a thick porridge.
4. Seasoning the Radish Cake:
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Season the mixture with salt, white pepper, soy sauce, and oyster sauce.
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Optionally, add sesame oil for extra flavor.
5. Steaming the Radish Cake:
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Grease a square or round baking dish with oil.
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Pour the mixture into the greased dish, smoothing out the top with a spatula.
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Place the dish in a steamer over boiling water and steam for about 30-40 minutes, or until the radish cake is set and firm to the touch.
6. Cooling and Slicing:
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Once cooked, remove the radish cake from the steamer and let it cool completely.
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Once cooled, refrigerate the radish cake for a few hours or overnight. Chilling helps firm up the cake, making it easier to slice.
7. Serving:
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To serve, slice the chilled radish cake into squares or wedges.
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Heat a non-stick skillet over medium heat and pan-fry the radish cake slices until they are golden brown and crispy on both sides.
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Serve the daikon radish cake hot with chili sauce or hoisin sauce for dipping, as a delightful appetizer or side dish. Enjoy the crispy exterior and soft, flavorful interior of this classic Chinese dim sum dish!
Daikon and Pork Belly Stew
A hearty Japanese stew made with chunks of daikon, pork belly, tofu, and konjac noodles simmered in a rich miso-based broth. This comforting dish is often served with udon noodles.
Ingredients:
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Daikon radish (1 large)
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Pork belly (1 lb), sliced into bite-sized pieces
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Garlic cloves (4-5), minced
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Ginger (1-inch piece), sliced
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Soy sauce (1/4 cup)
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Rice wine or sake (1/4 cup)
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Sugar (2 tablespoons)
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Chicken or pork broth (4 cups)
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Green onions (2-3), chopped (for garnish)
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Salt and pepper to taste
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Optional: Red chili flakes or fresh chili (for heat)
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Optional: Star anise or cinnamon stick (for extra flavor)
Description:
1. Preparing Ingredients:
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Peel the daikon radish and cut it into thick rounds, then halve or quarter them depending on size.
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Slice the pork belly into bite-sized pieces if it's not already done.
2. Browning the Pork Belly:
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In a large pot or Dutch oven, heat a bit of oil over medium-high heat.
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Add the pork belly pieces and cook until they are browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. Making the Stew:
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In the same pot, add minced garlic and sliced ginger. Sauté until fragrant, about 1-2 minutes.
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Return the browned pork belly to the pot.
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Pour in soy sauce, rice wine or sake, and sugar. Stir to combine and coat the pork belly evenly.
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Add the daikon radish pieces to the pot.
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Pour in the chicken or pork broth, ensuring that the daikon and pork are submerged.
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Add optional ingredients like red chili flakes, star anise, or cinnamon stick if desired, for extra flavor.
4. Simmering the Stew:
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Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the daikon is tender and the pork is cooked through.
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Skim off any foam or impurities that rise to the surface during simmering.
5. Adjusting Seasoning and Serving:
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Taste the stew and adjust the seasoning with salt and pepper as needed.
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Serve the daikon and pork belly stew hot, garnished with chopped green onions.
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Enjoy this comforting and flavorful dish on its own or with steamed rice, as it combines the tender sweetness of daikon with the rich umami of pork belly in a savory broth. It's a hearty meal perfect for warming up on chilly days!
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