Daikon Salad With Sesame Dressing (Japanese Radish Recipe) - Chef JA Cooks (2024)

FAQs

Which part of daikon radish is the sweetest? ›

If you divide the daikon radish into 3 part, the top part is sweeter than the bottom. The top part: It's the sweetest part and is a little tough in texture. This part is best used in a salad or as grated daikon radish for a topping.

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).

In simpler terms, daikon is packed with vitamins and useful minerals. Like calcium, magnesium, potassium, and copper. Most of all, daikon is rich in vitamin C and folate.

The word daikon is Japanese: Dai means “big” or “great”; kon means “root.” Combined, this translates to…well, “big root.” Its rounder Korean cousin is named mu. Another close relative, the vibrantly hued watermelon radish, originated in China. In Cantonese, daikon is called lo bak.

To remove the bitter & peppery taste of daikon, you can soak it in cold water.

Daikon Substitute

In a pinch, you can substitute: White turnips. White turnips will likely be your best bet when you can't find daikon, as the root vegetables are similar (but not identical) in appearance, flavor, and texture. Jicama.

Sometimes my radishes have a hot, bitter flavor. What is the problem? A. Off-flavored radishes are caused by planting at the wrong time or poor cultural practices such as low fertility or low moisture resulting in slow growth.

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. Blanch in boiling water for 2-3 minutes.

Daikon Oroshi is a form of grated daikon popular in Japan. It is often used as a condiment that pairs well with fried, greasy foods like fried fish or fried tempura vegetables. Daikon Oroshi can also be used in hot soups or with Japanese Soba noodles.

Should daikon radish be peeled? ›

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended.

Daikon (大根, literally "big root") is a generic term for radish in Japanese language. For example, European radish is called hatsukadaikon (廿日大根) in Japan. In the West, the word daikon sometimes refers to long white Asian radish varieties and sometimes Japanese radish varieties.

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. Red radishes are small and round. Uses: Both radish varieties can be eaten raw or cooked.

White radish and daikon radish are two names for the same vegetable. Daikon is a Japanese term that refers to a type of white radish commonly used in Asian cuisine. Both white radish and daikon radish are edible and have a similar taste, although the daikon radish is typically milder and slightly sweeter.

Daikon has a hint of sweetness often with peppery notes. This radish is a delight to add to a variety of meals to give texture and crunch when prepared raw. When cooked, daikon has an even milder and sweeter flavor profile.

The Taste. The flavor profile of raw daikon radish including the greens is slightly spicy and has a pleasant bitterness. Cooking them will soften the spiciness and bitterness. For this dish, it's seasoned with soy sauce, mirin, sake, sugar to make it sweet & savory.