- What is Daikon Radish?
- Daikon is an outstanding digestive aid and improves blood circulation.
- To get the most out of daikon, apply the most suitable cooking method to each part.
- Don’t waste the skin!
- Leaves are also very nutritious!
- How to cook Daikon?
What is Daikon Radish?
Organic Daikon – Let’s enjoy every part of it!
Daikon (Japanese radish) is a typical winter vegetable. Even though it’s available throughout the year, winter is when daikon is at its tastiest. Besides being tasty, daikon has many therapeutic properties. So, organically grown daikon would be the better choice. The most widely known Japanese daikon is the Aokubi daikon. It has a less peppery flavor and is therefore suitable for eating raw. Daikon is incorporated into many dishes such as oden (hot-pot dish) and buri daikon (simmered yellowtail and daikon). Daikon oroshi (grated daikon) is often served as a condiment with grilled fish, nabe ( one-pot dish) and yakiniku (Korean-style barbeque ), and is used in such dishes as nameko oroshi (nameko mushrooms and grated daikon), shirasu oroshi (shirasu fish and grated daikon) and ikura oroshi (cured salmon roe and grated daikon). Karami daikon (grated hot/spicy daikon) is a regular accompaniment to zaru soba noodles. With daikon the possibilities are endless.
Daikon is an outstanding digestive aid and improves blood circulation.
Daikon has various health benefits. Most notably, it is an outstanding digestive aid and improves blood circulation. Daikon contains a digestive enzyme called diastase, which is effective in relieving heartburn, indigestion and hangovers. Daikon is also rich in isothiocyanate, a compound that produces its pungent, peppery flavor, and helps improve blood circulation and prevent clots. Also, the juice of raw daikon has anti-inflammatory and cooling effects, so it has been used in traditional folk remedies as an external analgesic plaster to alleviate fever, headache, swollen gums, hot flashes, etc. In order to get the most out of this healthy vegetable, select organic daikon:
- Glossy flesh; a dense, heavy feel; and fewer root hairs
- Deep-green leaves that are crisp and straight
Also, break off a stem to see whether the inside seems somewhat hollow; if it does, the core of the flesh may be spongy.
Indeed, the leaves can indicate how fresh the daikon is. For this reason we recommend choosing daikon with the leaves intact.
To get the most out of daikon, apply the most suitable cooking method to each part.
The various parts of daikon differ slightly in taste, so it’s best to cook the varying parts utilizing the most suitable method.
Don’t waste the skin!
Daikon has an abundance of vitamins right under the skin. Just wash the skin well and use it in dishes. Daikon skin contains twice as much vitamin C as the inner part of the root. It also has vitamin P, which is known to help strengthen the capillary vessels.
The skin is great for sunomono (vinegared dishes). You can chop it up and use it in miso soup. It has a firm texture and is suitable for kinpira (sautéed root vegetables). You can also cook the chopped skin with brown rice.
Leaves are also very nutritious!
Daikon leaves have a higher nutritional value than the root. For example, they have vitamin A, which is good for eye health, and contain more vitamin C than the root. Daikon leaves are also rich in various other nutrients, including beta carotene and minerals such as calcium, sodium, phosphorus, and iron. Blanch the daikon leaves briefly in salted boiling water and then freeze. You can then use them whenever you want to add more color to your dishes. Daikon leaves can also be a great addition to fried rice, miso soup, stir-fry, and furikake (rice seasoning flakes).
When you don’t feel quite like yourself, it might be a good idea to try this remedy before relying on medications. Take a renewed look at the wisdom and ideas passed down through the generations, and try to incorporate them into your health regimen. The remaining daikon can be used in various dishes such as namasu (vinegared dishes) and kinpira. Indeed, there is no part of the organic daikon that should be discarded. So, use the whole daikon and enjoy!
How to cook Daikon?
Daikon is a versatile food. You can simmer it, deep-fry it or simply use it as a garnish for sashimi. However, to retain most of its nutrients, daikon oroshi (grated daikon) is the best way to eat daikon.
Pickled Daikon Recipe (Namasu–Daikon and Carrot Salad)
Ingredients (Serves 2)
0.5 lb. daikon
0.05 lb. carrot
1/4 tsp. Salt
2 Tbsp. Rice Vinegar
1 Tbsp. Sugar
1 Tbsp. Soy Sauce
Ground toasted sesame seeds for sprinkle
- Peel daikon and carrot, cut them both into 2 inch long pieces, and julienne them.
- Put the daikon and the carrot in a bowl, sprinkle with salt. Massage the vegetables with your hands and squeeze water out by taking handful at a time. Put the vegetables in a different bowl.
- Mix rice vinegar, sugar and soy sauce thoroughly, and pour it over the vegetable. Sprinkle ground toasted sesame seeds and toss to combine well.
Buri Caikon (simmered yellowtail and daikon) Recipe
A taste of home! It’s a popular Japanese dish.
Ingredients (Serves 4)
1 medium daikon
14 oz. ara (head and other leftover bits) of buri or hamachi (yellowtail)
3-2/5 cups kombu stock
1 small piece fresh ginger root
2/5 cup sake (cooking sake)
● Flavoring liquid ingredients
3 Tbsp. sugar
3 Tbsp. mirin
1/4 cup soy sauce
- Cut the ara into bite-sized pieces. Quickly soak them in boiling water and then immediately cool in cold water. Remove scales.
- Slice daikon into pieces of 1 in. thick . Peel and cut a shallow cross into the top side of each piece. Boil the daikon until it’s roughly cooked. Peel the ginger and cut it into thin strips. (Don’t discard the skin)
- Place the ginger skin and add kombu stock (or kombu), water, sake and ara in a pot and simmer. Remove scum and take out the kombu (if used). Add daikon and all the ingredients for the flavoring liquid. Over medium heat, simmer, covered until the liquid is reduced by half.
- Transfer into a serving dish. Garnish with the ginger strips.
Simmered chicken with daikon oroshi Recipe
Plenty of daikon oroshi over deep-fired chicken. It’s so delicious and surprisingly light-tasting that you’ll feel that you can just keep eating it.
Ingredients (Serves 4)
2 half chicken breasts
3 to 4 green onions
Pinch of salt
Katakuri starch (as appropriate)
1-3/5 cup kombu stock
1 Tbsp. sugar
2 Tbsp. sake (cooking sake)
2 Tbsp. soy sauce
Frying oil (as appropriate)
- Grate daikon to make daikon oroshi. Cut the chicken into bite-sized pieces. Slice the green onions diagonally.
- Sprinkle the chicken with salt, and then dredge it in katakuri starch. Deep-fry in oil at 356°F.
- Simmer stock in a saucepan. Add the sugar, sake and soy sauce. Once the liquid has come to a boil, add the fried chickens from . When it starts to boil again, add drained daikon oroshi and turn off the heat.
- Transfer onto a serving dish. Garnish with the green onions.
Miso Daikon Nabe (hot pot) Recipe
Japanese-style nabe with beef base. The soup has a light yet rich flavor. It could be addicting!
Ingredients (Serves 4)
14 oz. sliced shabu-shabu pork
21 oz. daikon
2.8 oz. fresh shiitake mushrooms
3.5 oz. carrots
2.8 oz. miso paste
2 beef stock cubes
4 cups water
2 Tbsp. sake (cooking sake)
2 Tbsp. mirin
1 Tbsp. soy sauce
- Slice daikon into pieces of 1 in. thick piece. Large pieces can be cut in half. Cut the shiitake mushrooms into decorative shapes.
- Cut the carrot into thin, half-moon slices.
- Place [A] and carrot into a clay pot and cook. Once the liquid starts to boil, add pork and scoop out the scum.
- Place half of the miso, [B] and the vegetables from  into the pot. Simmer for 30 minutes. Add the remaining miso, the daikon and the mushrooms and simmer for a while longer.
Great for sore throats! Daikon Honey
- Peel daikon. Cut into thick sticks and place them in a jar.
- Pour in enough honey to cover the daikon sticks.
- Cover with lid and let stand for one day. Now you have honey combined with daikon extract.
You can enjoy this as is, or add some lemon or ginger to the honey and dilute it with warm or cold water. Daikon honey is said to be effective in relieving sore throats, the common cold, stomachaches from overeating, and a weak stomach.