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Anyone cook daikon?

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crn Feb 15, 2012 10:13 AM

I always have used raw daikon in my salad. I love it, but I've been wondering if anyone has ever cooked it....and if so....how?

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  1. JungMann RE: crn Feb 15, 2012 10:32 AM

    At its very simplest, I think daikon makes a wonderful braise with soy sauce, mirin, sake, dashi, kombu seaweed and a little sugar. Those few ingredients transform daikon into a sweet and slightly peppery side. You can grate it and fry it somewhat like a latke or if you don't mind it as a background player, It goes well with beef in stewed dishes.

    1 Reply
    1. re: JungMann
      c
      chinaplate RE: JungMann Feb 15, 2012 12:49 PM

      http://vegweb.com/index.php?topic=306...

      Very similar to what JungMann suggests, I followed the recipe above a couple weeks ago and it was delicious.

    2. chefj RE: crn Feb 15, 2012 10:45 AM

      It is great in braises and stews. Galbi Jjim http://en.wikipedia.org/wiki/Galbijjim in particular but works well in Western style dishes also other Radish varietals work well too.
      Grilling radishes is delicious as well. It slightly softens and sweetens them.

      1. chefj RE: crn Feb 15, 2012 10:46 AM

        Oh yeah It goes great in Brothy soups too.

        1. j
          joonjoon RE: crn Feb 15, 2012 11:59 AM

          Daikon is amazing in fish stew/soups. The flavors really work together. My favorite is the korean Jorim preparation with mackerel with pepper flakes and soy. This is my personal favorite way to eat radish - it's the best part of the dish.

          Here's a sample recipe: http://www.maangchi.com/recipe/godeun...

          1 Reply
          1. re: joonjoon
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            crn RE: joonjoon Feb 15, 2012 12:25 PM

            O! Thank you for that link, joonjoon! The recipe looks great! I will try it soon!

          2. ipsedixit RE: crn Feb 15, 2012 08:32 PM

            As others have said, soups, stews, and braises.

            1. f
              fourunder RE: crn Feb 15, 2012 08:49 PM

              In my youth, my next door neighbor and best friend's family owned a Cantonese American restaurant....they had a Daikon dish made with beef slices....the daikon was julienned and both were combined with an oyster sauce (stir fry ). Very good over white rice.

              1. s
                sedimental RE: crn Feb 15, 2012 09:06 PM

                I use it almost daily in something, it is one of the most versatile veggies in existence.

                I also like to lacto ferment it (cut in coins so they don't float) and I also stick slices of daikon in various empty (or almost empty) pickle/olive jars in the fridge. The daikon takes on the pickle juice FAST (like in a day) because they are so porous- and they absorb all the flavor...sometimes kind of stinky....but good :) Can leave them there too long...

                I am trying this one right now: http://inthelivingkitchen.wordpress.c...

                1 Reply
                1. re: sedimental
                  s
                  szw RE: sedimental Feb 15, 2012 10:19 PM

                  For something completely different...

                  Singapore carrot cake (not carrots) - http://www.honeyandsoy.com/fried-carr...

                  Chinese turnip cake (law bak gow) - http://appetiteforchina.com/recipe/tu...

                2. p
                  pearlyriver RE: crn Nov 2, 2012 11:53 PM

                  I often make Asian-style daikon salad or pickled daikon to serve with banh my. Not sure how to incorporate daikon in western dishes though.

                  3 Replies
                  1. re: pearlyriver
                    m
                    magiesmom RE: pearlyriver Nov 3, 2012 05:32 AM

                    I use it in roasted veggies and in many soups and stews. Today it goes in borscht.

                    1. re: pearlyriver
                      chefj RE: pearlyriver Nov 3, 2012 09:26 AM

                      Just like Turnip or Radish.

                      1. re: pearlyriver
                        j
                        Joebob RE: pearlyriver Nov 3, 2012 02:53 PM

                        I think it could go in almost any stew like any root vegetable. It will take the flavor of the broth.

                      2. r
                        roro808 RE: crn Nov 3, 2012 04:25 PM

                        Together with cucumber, carrot, daikon - julienne very fine, lightly pickle with salt/sugar/vinegar. Make sandwich with french roll with mayonnaise, slice fresh chili, if desired and some cilantro leaves. A very nice and refreshing vegetarian sandwich.

                        1 Reply
                        1. re: roro808
                          j
                          Joebob RE: roro808 Nov 3, 2012 09:22 PM

                          +1!

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