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

Can you eat too much daikon radish? ›

If you think you have a food allergy, talk to your healthcare provider before eating daikon radishes. Concerns about Eating Too Much: Eating too much daikon radishes can cause dehydration, low blood pressure, and hypoglycemia (low blood sugar).

In East Asian culture, we believe that daikon radish is one of the most cleansing vegetables you'll find! It is a great detoxifier and can help with digestion and balances blood sugar. This is why we often pair it with deep-fried food and heavy food like fatty meat and fish.

You'll know your daikon radish is going bad if it becomes soft and limp instead of being firm and crunchy. It may also develop dark spots or start turning a yellow color. If you notice a strong, unpleasant odor, or if there's mold, that's a sure sign it's past its prime and should be tossed.

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.

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.

With the above analysis in terms of nutritional value, eating white radish will bring certain benefits to the body such as: Support the digestive system, prevent the risk of hemorrhoids Like many food sources Another fiber-rich plant, white radish has laxative properties, enhancing intestinal activity.

As mentioned earlier, radishes contain raffinose, which can ferment in the gut and produce gas. They also contain high levels of enzymes that can stimulate the production of gastric acid, leading to acid reflux or heartburn.

The daikon is high in certain enzymes and proteins we need to digest complex carbohydrates, fats and proteins. It also helps strengthen and alkalise our system and helps with urination. It can cleanse mucus from the respiratory tract and improve digestion. Daikon helps the kidneys be more efficient.

Daikon plays an important role in breaking down fats, carbohydrates and proteins whilst it also has antibacterial properties. There are three important enzymes that help this process. That is why daikon oroshi is always served with tempura to help digesting the fat or served with fish or meat to help to digest protein.

Can we eat radish and egg together? ›

Radish salad will perfectly complement and add nutrients to your lunch or dinner. The combination of radishes, cucumbers and eggs goes well with different sauces, herbs, mixed green salad, arugula. Try experimenting, create many interesting variations of this dish and decide on your favourite combination!

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 & 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.

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.

Daikon is usually milder than your common red radish. If yours is still too bitter, it's said that cooking it in water in which rice has been rinsed or to which a bit of rice has been added will eliminate some of the bitterness.

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).

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.