How to Cook, Cut, Store, and Enjoy It
In this daikon guide, you will understand what daikon is, explore its unique taste profiles, discover suitable cooking methods, and learn how to cut and store it properly. Plus, I’ll share tasty daikon radish recipes at the end. Let’s make your daikon cooking experience smooth and enjoyable!
What is Japanese Daikon Radish?
Daikon, also known as winter radish, is a type of large white radish in Japan. The word “Daikon” translates to “big root” in Japanese, describing its characteristic long, thick, and heavy appearance. Typically weighing around 1 – 2 kg (2 – 4 lbs), daikon comes in various types in Japan. One of the most common varieties is the Aokubi daikon, recognizable by its green color at the top.
What Does it Taste Like?
Daikon generally has an earthy taste, but its flavor changes based on the part you use. Its unique flavor profile has a sweet spot near its leaves and turns peppery towards the bottom. We will review the recipes suitable for each part in the next section.
Cooking Methods for Each Daikon Part
This long, white root vegetable offers versatility in preparation, but you may not know how to cook it! As previously mentioned, daikon has different flavors from top to bottom; the sweet and juicy top part works perfectly for a raw daikon recipe, while the peppery bottom is excellent for spices or sauces. Let’s find out more!
Middle Root
The middle root has a good balance of sweet flavor that works well for any cooking method. I especially like cooking a simmered dish (daikon nimono) with this part. Cut it into thick rounds and simmer it until tender, turning this humble root vegetable into something special!
Bottom Root
The bottom part of the daikon has a peppery taste. If you enjoy spicy flavors, you can make daikon oroshi and use it as a topping for noodles or natto over rice. The bottom of the daikon is also a great addition to miso soup.
Daikon Leaves
Please don’t overlook the leaves; they are nutrient-rich and surpass the white roots in nutritional content! So don’t throw the leaves away! It’s a great idea to incorporate it into a green smoothie, miso soup, or use it like other green leaves.
The Skin
When you peel the daikon, don’t discard the skin! The skin is edible, and you can try delicious recipes, such as stir-fry with sesame oil or quick pickles with rice vinegar and sugar.
Storage
Being thick and long, Daikon radishes might leave you wondering how to store them. Here’s a simple way to keep these large roots fresh!
How To Cut Daikon 6 Ways
Before cooking daikon radish for lunch or dinner tonight, let’s make sure you know how to cut a Japanese radish. Learn various ways to cut daikon pieces in this quick guide: 6 Ways to Cut Daikon Radish.
12 Delicious Daikon Recipes to Try!
I’ve collected my favorite Japanese Daikon Radish Recipes, all simple and easy to make! You will discover delicious ways to make the most of this versatile vegetable from top to bottom!
Your Questions Answered
If you’re having it raw or stir-frying and you’re okay with a firm texture, you can leave it unpeeled. However, daikon skin has tough, stringy fibers inside, making it tricky to cook. That’s why it’s recommended to peel daikon thickly for stews and simmered dishes.
If you like it crunchy and mild, use raw daikon in salads or as a garnish. If you prefer it softer with more flavor, cook daikon in soups or stews. Try both ways to see what you like best!
Cooked daikon has a milder, sweeter flavor and is less peppery compared to its raw form.
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More Daikon Radish Recipes You Will Love
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