Cooking with Tammy Kelly: Tis the Season for the Daikon Radish
The Daikon radish is a winter vegetable usually sown in mid to late summer and harvested in the cooler months. The Daikon radish can be found in a variety of shapes and colors and boasts a characteristic crispness and snap when served or eaten raw, but totally changes to something more like a potato when cooked. It is said that the Daikon is much milder and less peppery than the familiar red radish.
The Daikon is considered a superfood because it is low calorie, low carbohydrates and high in fiber. Dieticians will agree that the daikon is both an antioxidant and anti-inflammatory, and packed with essential nutrients such as calcium, magnesium, potassium, copper, vitamin C, and folate. The radish is often associated with the promotion of red blood cells, as well as enhanced cellular and tissue growth.
Besides being a nutrition superfood, the radish is prized in the Far East as a source of spiritual renewal, known to detoxify the mind and body. In Tokyo, some of the Daikon radishes can be seen growing over a foot long.
The Daikon radish is mostly seen in Asian dishes, such as Chinese, Korean, Japanese, Indian, and Southeast Asian cooking. It’s subtle flavor pairs well with beef, pork poultry, or fish, and of course as well with a variety of vegetables and herbs.
My favorite way to enjoy them is sliced raw, but here are some basic starter recipes for giving the Daikon radish a try.
Quick Pickled Daikon Radish
(Use these to top your soups, sandwiches, tacos, protein bowls and much more)
1 pound fresh daikon radish
1 cup rice wine vinegar
1 cup spring water
1 cup white sugar
1 teaspoon salt, coarse sea salt is preferred
1 tablespoon red chili pepper, thinly sliced, optional
This will take one large 32 ounce jar or two smaller ones.
Peel the Daikon radish and slice very thinly, about 1/8 inch thick.
In a ceramic, glass, plastic, enamel or stainless steel, small saucepan over medium heat combine together water, sugar, and salt. Stir until sugar and salt dissolve. Bring this to a gentle boil. Pour in the vinegar. Bring to a boil, again and set aside.
In your jars, combine Daikon and thinly sliced red chili, if using.
Pour in the hot pickling solution mixture until the radish is fully submerged in the liquid.
Secure the lid and let the mixture cool at room temperature for 1 hour. After that, refrigerate for 12 hours (overnight) and enjoy! For best taste results allow the radish to sit for 1 – 2 days.
Store in the refrigerator for up to 2 to 3 weeks, 2 weeks is best.
Serves 10, each serving contains; Calories 101, Carbohydrates 20g., Protein 3g., Sodium 1193mg., Fiber 1g.
Simple Basic Daikon Soup
1 pound Daikon radish
1 medium carrot
1 thumb sized piece of fresh ginger, sliced
3 scallions, sliced
1 tablespoon avocado or olive oil
3 cups chicken stock
½ teaspoon sea salt
½ tablespoon toasted sesame oil or to taste
1 tablespoon oyster sauce
Dash of white pepper
To prepare the Daikon radish, rinse and scrub, then use a vegetable peeler to peel away the outer layer skin. Make a small slice to trim away the tip ends, dice into rounds, about ½ inch thick, then slice again into half-moon shapes.
To prepare the carrot, rinse and clean, and peel away the outer skin. Slice the carrot into ½ rounds then slice again into half-moon shapes.
To prepare the soup, in a large 4-quart size soup pot, sauté the ginger and white scallion parts with 1 tablespoon oil over medium heat until fragrant, abotu1 and a half minutes.
Add the Daikon radish, carrots and stock to the mixture and cover, leaving the lid slightly ajar.
Simmer the soup over medium heat until you can easily poke through the radish with a toothpick, about 15-20 minutes. The radish should be cooked but still firm.
Taste the broth and season with salt, sesame oil, oyster sauce, and white pepper.
Garnish with green scallion parts and serve.
Serves 6, each serving contains; Calories 74, Carbohydrates 7g., Fat 4g., Fiber 2g., Sugar 53.
Simple Daikon Radish Salad
1 pound daikon radish, cut into really thin strips
1 tablespoon sugar
½ tablespoon red pepper flakes, more or less to taste
1 teaspoon salt
2 green onions, thinly sliced
2 cloves garlic, minced
1 ½ tablespoons white vinegar
Place the thinly sliced radish in a medium bowl and toss with red pepper flakes, sugar, salt, green onion, and garlic.
Sprinkle the mixture with vinegar and mix well.
Adjust to taste, adding additional salt, sugar, or vinegar, if needed.
Refrigerate until ready to serve.
Serves 4, each serving contains; Calories 37, Carbohydrates 8g., Sodium 606g., Potassium 273mg., Fiber 1g., Sugar 5g.
Asian Inspired Beef Stew with Daikon Radish
For the Stew Base
2 pounds beef shank or chuck roast cut into large chunks (for that tender beef texture)
1 large daikon radish peeled and cut into chunks
43cloves garlic smashed
1 thumb-sized piece of ginger sliced
4 scallions cut into 3-inch lengths
2 tablespoons neutral oil vegetable or canola
1/4 cup soy sauce
2 tablespoons dark soy sauce for color and depth
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon brown sugar
1 small cinnamon stick
5 cups water or unsalted beef stock
Optional Add-ins
1 tablespoon doubanjiang fermented broad bean paste for heat
2 medium tomatoes halved (for added umami and acidity)
For Garnish
Fresh cilantro
Sliced scallions
Chili oil or sesame oil optional
To prepare the beef, heat the oil in your pot over medium-high heat. Add the beef chunks in batches, browning all sides to build flavor. Don’t overcrowd the pot—give the beef space to develop that golden crust. Once seared, remove and set aside.
To prepare the base, in the same pot, add garlic, ginger, and scallions. Sauté for 2–3 minutes until fragrant. If using doubanjiang or tomatoes, add them now and stir for another minute.
To build the broth, return the beef to the pot. Add soy sauces, Shaoxing wine, sugar, star anise, cinnamon, and water (or beef stock). Stir everything together, scraping the bottom of the pot to release any fond.
To cook the stew, bring the stew to a boil, then reduce to a gentle simmer. Cover partially and let it cook for about 1.5 hours. Skim off any foam or excess fat during cooking for a clearer broth.
To add the radish, after 1.5 hours, stir in the daikon radish pieces. Continue simmering for another 30 minutes, or until the radish is tender but not mushy.
Taste your broth and adjust. Add more soy sauce if needed, or a splash of rice wine for brightness. Once everything is fork-tender and flavorful, you’re ready to serve.
Yields 6 hearty servings.
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