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 can you do with a daikon radish? ›

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.

Concerns about Eating Too Much: Eating too much daikon radishes can cause dehydration, low blood pressure, and hypoglycemia (low blood sugar). Some studies also suggest that eating too many radishes may disrupt thyroid hormone production. However, moderate eating should not pose a problem for most people.

These radishes can be eaten raw or cooked, though when they get too big, they are better cooked. When cooked they are sweet and tender. The daikon radish is a common vegetable in Asian cuisine. Use them in stir-fry, kimchi or pickle them.

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.

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.

Nutritional Value of Daikon

It has large quantities of enzymes that help to digest fat and starch. It also contains high levels of Vitamin C, phosphorus and potassium. In addition to these, other nutrients like Vitamin A, E, B6, magnesium, iron, calcium and fiber can also be found in daikon.

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.

Promotes digestive health.

Daikon helps facilitate better digestion of proteins, complex carbs and fats, which in turn prevents constipation and increases nutrient uptake in the gut.

Touted by healthline.com as both an antioxidant and anti-inflammatory, daikon radish is packed with essential nutrients: calcium, magnesium, potassium, copper, vitamin C, and folate.

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

Do you peel daikon before cooking? ›

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 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.

Bacterial diseases such as root rot (Erwinia rhapontici) commonly occur in daikon radish. This disease causes deterioration of pith tissue, cavity formation, and wilting.

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.

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.

There are many ways to serve white radishes—cooked or raw. Raw daikon works well in salads and slaws, as a side dish for summer picnics or thinly sliced and pickled for sandwiches that need a pick-me-up (a classic Vietnamese banh mi sandwich is typically topped with pickled carrots and daikon, for example).

Daikon can be cooked in many different ways such as Nimono [煮物] or Oden [おでん] which are simmered dishes like sweet & savory simmered daikon radish, just to name a few. But the Japanese don't just eat the root, they also use the leaves & stems!

How to prepare and eat daikon radish? You can eat it raw atop salads, cook it in soups and stews, or simply pickle it as a side dish or condiment. Also, don't toss away the leaves!

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.