Daikon Radish Recipes

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9 hours ago Daikon radishes are a staple in Asian cuisine, often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite. Sliced daikon is a great way to add unique flavor and

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8 hours ago Daikon radish or winter radish is sweet and nutritious. From salad to main dishes, these daikon radish recipes are a must-try. Daikon radish, winter radish, you name it. The vegetable has different names in different countries, which proves its popularity. Daikon radish is the perfect garnish for a reason.

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3 hours ago In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool. …

Rating: 5/5(4)
Author: Tyler Florence
Cuisine: Asian
Category: Condiment
1. In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
2. Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

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2 hours ago How to store. First, separate the leaves and the root which preventing the root from drying out. A whole root: Wrap up with newspaper and keep in a cold and dark place or the fridge for up to 2 weeks. Partially used root: Wrap it up …

Reviews: 2
Estimated Reading Time: 7 mins

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2 hours ago Slightly less pungent than the small round radishes, they’re quite good raw or pickled for an excellent crunch in a salad. I love them the most …

Rating: 4.9/5(26)
Total Time: 40 mins
Category: Side Dish, Snack
Calories: 151 per serving
1. Preheat the oven to 475°F, and adjust a rack to the center.
2. Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
3. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.
4. Drizzle this over the Daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.

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9 hours ago Daikon (大根, literally “big root”) or Daikon Radish is a widely used root vegetable in Japanese cooking. A type of winter vegetable, daikon is characterized by its long white root and green leaves on top, resembling a pale chunky carrot. The root vegetable goes by many names, including Asian radish, Chinese radish, white radish, mooli

Estimated Reading Time: 4 mins

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5 hours ago Chop the daikon into rounds or cubes, coat them in oil and a sprinkle of salt (no need for pepper—they're pretty volcanic as-is, but mellow out a little with heat), and roast in a 375°F oven, checking and flipping every 10 minutes until they're slightly browned and softened, but haven't totally lost their glorious crunch.

Estimated Reading Time: 3 mins

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3 hours ago Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25 …

Rating: 4.4/5(73)
Total Time: 45 mins
Category: Side Dishes
Calories: 166 per serving
1. Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
2. Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
3. Enjoy!

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3 hours ago cucumber, vinegar, salt, konbu, eggplant, soy sauce, lotus root and 4 more. Mom's Daikon & Ninjin Sunomono (Japanese Radish & Carrot Salad) …

Rating: 4/5(1)

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2 hours ago Nona's Famous Macaroni Salad. Rating: 4.25 stars. 16. This recipe was my beloved late mother-in-law's always requested salad. It is deceptively easy and I still prepare it for my children and family. A few of the ingredients include radishes, green onions, celery and a …

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4 hours ago Heat oil. Add daikon and chicken and sauté over high heat. Stir in crushed garlic and chili flakes/pepper. Add all ingredients for the cooking sauce. Cook over medium heat, …

Rating: 5/5(13)
Total Time: 40 mins
Category: Chicken Breast
Calories: 574 per serving
1. Peel daikon and cut into 1/2 inch half moons.
2. Cut chicken into 1/2- 1 inch pieces.
3. Heat oil. Add daikon and chicken and sauté over high heat. Stir in crushed garlic and chili flakes/pepper.
4. Add all ingredients for the cooking sauce. Cook over medium heat, constantly skimming.

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Just Now Daikon Radish Kimchi Recipe Spicy, salty, and sour, this Daikon Radish Kimchi is a delicious fermented food that partners well with roasted meats, fried tofu, or grilled fish. I …

Cuisine: Korean
Total Time: 74 hrs
Category: Ferment
Calories: 22 per serving
1. Combine all ingredients in a medium-sized mixing bowl. Stir gently until the gochugaru and salt evenly coats the vegetables. Cover the bowl, and allow them to marinate in the salt until the daikon releases its juice, about 2 hours.
2. Pack the contents of the bowl tightly into a quart-sized mason jar, pressing firmly down as you go to allow air bubbles to escape and to fully fill the jar, and so that the brine covers the vegetables. Weigh down the vegetables with a glass weight (like this), and then seal the jar with an airlocked lid like this. Allow the daikon to ferment for 2 weeks, and then transfer to the refrigerator.

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7 hours ago Boiled Daikon Recipe Instructions. Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock (235ml), 1 tablespoon oyster sauce …

Rating: 4.9/5(14)
Total Time: 30 mins
Category: Vegetables
Calories: 28 per serving
1. Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock (235ml), 1 tablespoon oyster sauce (16 g), ½ teaspoon salt (2 g), ¼ teaspoon sugar (1 g), ¼ teaspoon ground white pepper (a large pinch), and stir to combine. Add the daikon.
2. Cover and bring everything to a boil, then reduce the heat to medium. Cook for 20 minutes until the daikon is fork tender, stirring occasionally.
3. Right before serving, add in the chopped scallion, and a few drops of sesame oil (optional). Mix well and serve!

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8 hours ago A list of all Maangchi's daikon radish recipes. Maangchi's cookbooks. Which to get? I suggest my second book, Maangchi's Big Book of Korean Cooking because it has the most recipes, but my first book has recipes for all the essential Korean pastes and sauces!

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2 hours ago The daikon radish is a type of radish that is native to certain parts of Asia, including China and Japan. Also known as the white radish, Japanese radish, Chinese radish and luobo , the daikon is a cruciferous vegetable related to other veggies, such as broccoli, cabbage and kale.

Estimated Reading Time: 8 mins

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4 hours ago Daikon Radish Recipes. Raw daikon root, leaves, and sprouts are used in salads and as a garnish. The radish is frequently used to make crisp and lightly spicy pickles, including Japanese takuan and bettarazuke. Grated and pickled with carrot, daikon is a common topping for Vietnamese banh mi sandwiches.

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3 hours ago Daikon recipes A long white crunchy vegetable from the radish family, daikon is similar in appearance to fresh horseradish but packs a lighter peppery punch …

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7 hours ago Simmered Daikon Radish Recipe. Daikon radish is a staple in Asian cooking. There are many ways to use this root vegetable but in my opinion, the best way to enjoy it is …

Ratings: 26
Category: Main Course
Cuisine: Japanese
Total Time: 40 mins
1. Slice off both ends of the daikon radish. Rinse and scrub under tap water. Pat dry and use a peeler to peel off the outer skin. Dice it to cube shape, about 1 to 1 ½ -inch cubes.
2. Dice the chicken to 1 ½ -inch bite sizes. Slice off the bottom end of the mushrooms and break them to pieces, if using. In a small bowl, make a slurry with arrowroot starch and 1 tbsp water.
3. Preheat a large stir-fry pan or Dutch oven over medium heat until it feels warm when placing your palm near the surface, about 2-3 inches away. Add the oil, chicken, ginger, and 1 tsp salt. Saute over medium-high heat for about 3 minutes.
4. Add stock, daikon radish, and mushrooms. Make sure the radish cubes are in contact with the liquid. Cover with a lid and bring it to boil, about 3-4 minutes.

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4 hours ago The daikon radish salad is packed with flavors and tastes great as a side with other veg and non-veg main course dishes. The daikon radish recipe

Rating: 5/5(5)
Total Time: 8 mins
Category: Salad
Calories: 51 per serving
1. Use firm Daikon Radish, grab one root and break off the greens. (the greens can be used if they are young and fresh for another dish such as in a stir-fry).
2. Wash the root well so that impurities are all gone and peel.
3. Then with a food processor, shred into small pieces and place into a salad bowl. Sprinkle the salt over the Daikon and mix. If you want to get rid of some water in the roots, then let the daikon sit with the salt for 15 minutes and then discard the water that has come out. I skip that step because I like my salad juicy.
4. Then add the simple marination to the salad which is the vinegar, oil and black pepper. Mix the whole content well.

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8 hours ago When the scallion and ginger start to fragrant, add the daikon radish blocks to the pan. Stir-fry for 3 to 5 minutes until the surface of the radish turns slightly brown. Add half a cup of water or just enough to cover the ingredients. Pour light soy sauce, dark soy sauce, soybean paste, and cooking wine into the pan.

Rating: 5/5(4)
Total Time: 30 mins
Category: Main
Calories: 103 per serving

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5 hours ago Add the radish. Cook and stir to mix well. Add Shaoxing wine, chicken stock, soy sauce, sugar, and five spice powder. Cook over medium high heat until brought to a boil. Turn …

Rating: 5/5(11)
Total Time: 35 mins
Category: Main
Calories: 279 per serving
1. Heat a medium-size dutch oven (or heavy duty pot) over medium heat until hot. Add a tablespoon of oil. Add green onion and ginger. Cook for a minute to release the flavor.
2. Add ground meat. Cook and stir until surface turns brown.
3. Add the doubanjiang. Cook and stir until the meat is evenly coated.
4. Add the radish. Cook and stir to mix well.

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4 hours ago Step 1. Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and …

Rating: 5/5(35)
Total Time: 5 hrs 20 mins
Category: Side Dish, Vegetables, Carrots
Calories: 70 per serving

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7 hours ago Nutritionally, the daikon radish is the “standard” profile for a root vegetable: it is almost entirely carbohydrates (including fiber) and water, with almost no protein and fat. But, it has very low carbohydrate content, making this plant about 95% water! Additionally, daikon radishes are a good source of vitamin C, with smaller or trace

Estimated Reading Time: 1 min

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Just Now Preserved Daikon Radish Recipe Instructions The preservation process for daikon radishes involves salting them and drying them in the sun. You can also press them dry, …

Rating: 5/5(6)
Category: Condiments
Cuisine: Chinese
Total Time: 96 hrs
1. Scrub the radishes clean and rinse. Do NOT peel them. Trim the top and bottom of each radish, and trim away any blemishes or dark spots. Cut them into ½ inch x 2.5 inch pieces (1.25 cm x 6.25 cm). Transfer to a large stainless steel or glass container.
2. If you'd like to season your daikon, boil a large pot of water, cover, and allow to cool completely. Use the boiled, cooled water to wash the dried daikon pieces, rubbing them between your palms as you wash to re-hydrate slightly and remove excess salt. Squeeze out as much water as you can.

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8 hours ago This type of daikon takes up to 70 days to grow to a foot long. There are many varieties, such as green radishes, white radishes, and water radishes. …

Rating: 4.8/5(73)
Total Time: 30 mins
Category: Appetizer, Side Dish, Snack
Calories: 165 per serving
1. Shred and drain the white radish. Using a vegetable peeler, remove the skin. Shred the white radish with a grater. Add salt and let the excess water drain out. Alternatively, use a towel to squeeze out the excess water.
2. Add the rest of the ingredients. Add in the eggs, flour, pinch of salt and pepper, onion, as well as vegetable stock into a large bowl. Mix well.
3. Make into ball shapes. With the mixture, make small ball shapes. The smaller the balls, the faster these will cook later.
4. Fry in medium heat. Add cooking oil to a pan and heat to medium heat. Add the ball mixture and fry until golden brown.

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4 hours ago Place the radishes on top cut-side down and roast for 16 to 20 minutes until the largest radish is tender when pierced with a fork at the thickest …

Cuisine: Vegetables
Total Time: 30 mins
Category: Side Dish
Calories: 33 per serving
1. Preheat the oven to 450 degrees.
2. Wash the radishes and trim off the greens, saving a few leaves for a garnish.
3. Cut the radishes lengthwise. Toss them in a bowl with the olive oil, finely grated garlic clove, kosher salt and pepper.
4. Line a baking sheet with parchment paper. Place the radishes on top cut-side down and roast for 16 to 20 minutes until the largest radish is tender when pierced with a fork at the thickest point (exact time depends on the size of the radishes).

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6 hours ago Directions. In a small pot over medium heat, bring water, vinegar, sugar, salt, and turmeric to a boil. Once sugar is completely dissolved, remove from heat. Pack daikon and …

Category: Side Dish
Total Time: 24 hrs 10 mins
1. In a small pot over medium heat, bring water, vinegar, sugar, salt, and turmeric to a boil.
2. Once sugar is completely dissolved, remove from heat.
3. Pack daikon and garlic (if using) into a sterilized pint-sized glass jar and pour over vinegar solution.
4. Seal jar, let cool to room temperature, then transfer to the refrigerator.

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3 hours ago Furofuki Daikon is a simple yet delicious way to enjoy the Japanese Daikon Radish. There are many variations, but this is the basic recipe for this rustic di

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1 hours ago This Roasted Radishes recipe has the healthy, spicy, root vegetable Purple daikon radishes, regular olive oil, Kosher salt, pepper, and cumin. You can keep it simple or season …

Category: Veggies And Sides
Calories: 83 per serving
1. Preheat the oven to 450°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Prepare the Purple Daikon Radishes and add them to a medium-large mixing bowl.
2. Add the olive oil, Kosher salt, fresh ground black pepper and cumin to the prepared radishes. Stir to combine.
3. Lay the seasoned radish pieces on the prepared baking sheet; arrange them so that they are not touching.
4. Bake for 25-30 minutes or until golden or desired crispness is reached. Serve and enjoy!

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9 hours ago Pan-fried Daikon radish FAQ. 1. Dough is too sticky – this recipe has a super soft dough and using more water to flour ratio than my other recipes. This high water content is to …

Rating: 5/5(8)
Category: Appetizer, Snack
1. To make the dough, combine flour and salt in a large mixing bowl. Stir to combine.
2. To make the filling, soften the mung bean vermicelli by immersing it in hot boiling water to soften, about 5-8 minutes. Then, cut them into tinier threads with scissors.
3. To make the buns, dust the work surface and the rolling pin with flour. Please note: this is a very soft and sticky dough, so rub your palms with flour as well.
4. To cook the buns, heat a non-stick pan and add about 3 teaspoons of oil.

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6 hours ago Braised Japanese daikon radish, known simply in Japanese as “daikon no nimono”, is a very common dish that is served in the winter, when daikon is typically in the season. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root. While grated raw daikon is often served as a spicy and pungent …

Rating: 4.4/5(61)
Total Time: 2 hrs 40 mins
Category: Appetizer, Dinner, Lunch, Side Dish
Calories: 92 per serving

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2 hours ago Beyond the roots, Daikon radish leaves are edible and can be tossed into salads, sauteed as a side, or simmered into soups. Daikon radishes pair well with herbs such as coriander, mint, dill, and thyme, carrots, mushrooms, peanuts, and meats, including beef, pork, duck, poultry, and fish. Whole, uncut Daikon radishes will keep 1 to 2 weeks when

Estimated Reading Time: 7 mins

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8 hours ago Peel and dice the daikon into 1/4-inch cubes or 1 to 1 1/2-inch julienne. Rinse well and pat it dry. Place the daikon in a large bowl and toss it with salt and sugar until it’s well …

Rating: 4/5(1)
Category: Fermentation
Cuisine: Korean
Total Time: 72 hrs 20 mins
1. Peel and dice the daikon into 1/4-inch cubes or 1 to 1 1/2-inch julienne. Rinse well and pat it dry. Place the daikon in a large bowl and toss it with salt and sugar until it's well distributed. Cover the bowl with a clean dish cloth and set aside.
2. After 1 hour, drain the daikon, reserving one-quarter of the exuded liquid.
3. Toss the daikon with the fish sauce, add the reserved the liquid, red pepper powder, scallions, and garlic.
4. Pack this tightly into a 1/2-gallon (1.9-L) jar, leaving at least 2 inches of headspace to allow for expansion. Liquid should exude to cover the contents within a couple of hours. If the contents of the kimchi are not covered within 2 hours add just enough distilled water to cover.

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6 hours ago Daikon Radish Recipe. Daikon Radish Salad. This Daikon Radish Salad is dressed simply in a garlic vinaigrette and sprinkled with Korean red pepper powder for a bit of …

Rating: 3.9/5(44)
Total Time: 15 mins
Category: Salad
Calories: 37 per serving
1. Peel the radish and cut into really thin strips. (I used a julienne peeler for this)
2. Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic.
3. Sprinkle the mixture with vinegar and mix well.
4. Adjust to taste, adding additional salt, sugar or vinegar, if needed.

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5 hours ago Ichigo Shortcake. Radish, Green Tomato and Chili Tuna Salad. The FeedFeed. Rainbow Radish And Edible Flower Salad With Blood Orange Vinaigrette. The FeedFeed. Rainbow Radish and Edible Flower Salad with Blood Orange Vinaigrette. …

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9 hours ago Layer the vegetable along with sprinklings of dill in a sterilised, airtight storage container. Pour in the pickling liquid, ensuring all surfaces of the radish are covered. Wait for …

Reviews: 1
Category: Side Dish
Cuisine: Japanese
Total Time: 40 mins
1. Peel the radish and then slice it thinly as desired.
2. Sprinkle with salt and leave for 2 hours in order to draw out moisture.
3. Place the salt, sugar, vinegar, water and chillies in a saucepan and bring to a boil.
4. Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.

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6 hours ago The remaining daikon radish can be used in various dishes such as namasu (vinegared dishes) and kinpira. Indeed, there is no part of the organic daikon radish that should be discarded. So, use the whole daikon radish and …

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2 hours ago Daikon radish cake is a classic dish eaten at dimsum and during Chinese New Year. This version is a vegan take on my grandma’s recipe. I am overwhelmed and thrilled with the positive response we’ve received on my grandma’s cook-a-long stories earlier in the month.

Rating: 4/5(1)
Category: Vegan, Gluten Free, Savoury
Cuisine: Chinese

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1 hours ago Sweet Pickled Daikon Radish. Recipe Courtesy of Tyler Florence. Total Time: 5 hours 35 minutes. 4 Reviews.

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1 hours ago Crisply breaded pork chops are returned to their pan where a quick pick-me-up sizzle of vinegar has been splashed into the hot fat. To lighten the richness and emphasize the acid a fresh salad of radish, shallot, and herbs is strewn …

Estimated Reading Time: 5 mins

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3 hours ago "How to Cook Daikon Radish”It is a vegan and gluten free side dish. The recipe is very easy and delicious!! You should add it in your meals as a side dish!Mo

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8 hours ago Daikon radish is a common vegetable in Asian. Typically in season during winter but available all-year round. There are many daikon radish …

Rating: 4/5(2)
Estimated Reading Time: 1 min
Servings: 2
Total Time: 10 mins

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1 hours ago Squeeze the excess moisture out of the radish and place the vegetable in a sterilised, airtight storage container. Pour in the pickling liquid, ensure all surfaces of the radish …

Reviews: 1
Category: Pickling
Cuisine: Japanese
Total Time: 40 mins
1. Peel the radish and then slice it thinly as desired (see notes).
2. Sprinkle with salt and leave for 2 hours in order to draw out moisture.
3. Place the salt, sugar, vinegar, water and turmeric in a saucepan and bring to a boil.
4. Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.

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Frequently Asked Questions

What does a daikon taste like?

Daikon tastes like a very mild type of radish, perhaps more like a cross between a carrot and a radish. Because it's made with salt, oshinko, then, tastes like a salty pickled lightly-flavored radish.

How long to cook daikon?

Daikon Radish Roast. Spread radishes, carrots, and onion onto baking pan. Sprinkle with garlic and toss vegetables to coat with olive oil and garlic. Season vegetables with salt and pepper, drizzle with remaining olive oil, and toss again. Bake for 45 to 60 minutes or until vegetables are tender and lightly browned.

What is daikon good for?

Daikon is rich in enzymes which aids in body metabolism and digestive functions. Including daikon as part of meal is good for digestion. Japanese folk medicine used carrot and daikon juice increase fat metabolism and reduces fat deposition in body.

Where can i find a daikon radish?

Daikon radish is the most produced vegetable in Japan. The Daikon radishes origins trace back to the Mediterranean and Black Sea coasts. It was approximately 1,300 years ago that the Daikon radish found a home in Japan where it was popularized nationwide during the Edo period.

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