15+ Daikon Radish RecipesWondering how to cook with daikon radishes? Here are 15+ super tasty daikon radish recipes. From salads, to stews, main dishes and more! (2024)

FAQs

What is the difference between radish and daikon radish? ›

Daikon and red radishes are related, but they have some major differences. For instance: Taste: Daikon radishes, which have a subtly sweet flavor, are milder than peppery red radishes. Size, shape, and color: White, oblong daikon radishes are roughly the size and shape of short, chubby carrots.

Special Precautions and Warnings. When taken by mouth: Radish is commonly consumed in foods. It is likely safe when used in moderate amounts as medicine. But taking large amounts of radish can irritate the stomach.

Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Eat 'em Raw. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads.

Alleviates inflammation.

Daikon juice's anti-inflammatory properties can help decrease inflammation throughout your system, which may lead to a healthier heart, lower gout and arthritis risk and reduced pain from injuries and muscle cramping.

To Prepare:

Unless it has been languishing in the back of your vegetable crisper for too long and gone a bit wrinkly (no judgement), there is no need to peel daikon. Try thinly slicing, grating, dicing, julienning, or even using the root whole.

The side-effects that one may experience after consuming daikon are mainly related to dermatitis and asthma. Daikon is also considered harmful for those suffering from gallstones. The compound in daikin that has been found to prevent or fight cancer also has an effect on the functioning of the thyroid gland.

You should avoid eating radish on an empty stomach since it gives rise to gas-related problems. You should also avoid going to bed immediately after consuming it since that would cause bloating. The ideal time to eat it is during lunch.

Yes, consuming these two foods may trigger indigestion and lead to discomfort, due to the presence of ascorbate in cucumber, which absorbs vitamin C.

Storing & Cooking Information

Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. Freezing: Cut into smaller pieces.

Leave the daikon in the salt for 10 minutes. This is to take away the bitterness and extract water so the flavour intensifies.

How do Japanese eat daikon? ›

Daikon in Japanese Cuisine

Daikon can also be grilled, stewed, used as a condiment when grated into daikon-oroshi, dried (kiriboshi-daikon) and pickled in a variety of ways. The most popular daikon pickles are takuan (yellow pickled radish), asazuke (light pickle in brine) and nukazuke (rice bran pickle).

Radishes are most commonly seen as the small red bulbs with broad, green leaf tops. It is a root vegetable; but has a much more distinct peppery taste compared to turnips or beets. Radishes are related to mustard seeds. All parts of a radish—the bulbs, seeds, and leaf tops—are edible.

You'll know if daikon radish is bad by checking the texture. It usually has a crunchy, firm texture. So if they feel soft and mushy, you might want to chuck 'em in the trash. Another way to tell if they're bad is to smell them.

In addition, the diuretic properties of white radish can also cause inconvenience when abused, especially for pregnant women. Do not eat white radish with apples, pears, grapes According to Oriental medicine, you should not use white radish with grapes, pears, apples because it can cause goiter symptoms.

Like many other aromatic roots like ginger or horseradish, daikon oroshi helps with digestion and keeping a healthy gut. Because of this, it's often eaten alongside fried foods, tempura, and other rich dishes like meat.

Daikon radish has been referred to as a superfood for good reason. Low-cal, low-carb, and high in fiber, this natural, whole food is a no brainer when it comes to maintaining a healthy weight and aiding digestion.

Daikon radishes have a more mild flavor than the strong pepper taste of a red radish. Daikon is native to Japan and are found in many Asian dishes.

Daikon is a long white root vegetable grown throughout East and South Asian countries. It sort of resembles an extra-extra large carrot and, like many radish varieties, it's nutritious, crunchy, refreshing, and takes on different consistencies and flavors depending on how it's cooked.