All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.

2011-07-26

Daikon radish














Raphanus sativus

This is a vegetable we eat almost every day.
While available year around, its true season is winter. The crispy taste and texture in season is unbeatable.

Daikon's taste and texture are different according to section. The greener section on the leaf end has a coarser texture but tastes sweeter, and it is good for grating (mild), soup and stew. The middle section is versatile and good for any preparation. The skin has stronger fiber than the greener section. When softer results are desired with this section, skin thickly. The removed skin can be julienned and made into stir-fry. The tapered end is fibrous but softer and contains more water than the greener section. It also tastes spicier than the other sections, and is good for grating (pungent), pickles, deep-fry, and stew.

Diastase (amylase), a digestive enzyme, is one of the most known beneficial elements of daikon root. Together with another digestive enzyme, oxidase, they protect the mucous membrane of the stomach and detoxify carcinogens contained in burnt food. The element responsible for daikon's pungent spiciness is isothiocyanate, a sulfur compound, which reinforces the detoxifying effect on the liver and controls carcinogens.
Daikon root is also rich in Vitamin C (22 mg/100 g).

Leaves contain Vitamin C, beta-carotene and calcium. Use just like any leafy green vegetable.

Root: 18 kcal/100 g; 94.6% water, 0.4-0.5% protein, 0.1% fat, 4.1% carbohydrate、1.6% ash
Leaves: 25 kcal/100g; 90.6% water, 2.2% protein, 0.1% fat, 5.3% carbohydrate, 0.6% ash


Recipes with daikon
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Try daikon in the following recipes

(Last updated: August 29, 2017)

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