When I wait in line at the market, and at grocery stores, I often overhear a variation of the same question..."what IS that?" says someone, while pointing at the giant daikon in my shopping basket... and "what do you do with THAT?"
Well, dear friends, if you've ever wondered just that, then this post is for you. It's all about what you can do with one of my favourite veggies:
Macro Monday: Daikon
Daikon are a kind of Asian radish, and are characterized by their enormous size. They most commonly look like giant white carrots, and can be up to 14" long.
Daikon have many healing properties, and are used extensively through Asia as both food, and as remedies for specific conditions. They are often used to make pickles - Japanese style, and Korean style (spicy like kimchi). They are often in miso soup, too. Really the ways of using this wonderful veggie seem unlimited. It's just THAT good :)
I have found that the smaller and/or shorter or rounder ones have a stronger "radish" flavour. Look for ones that have the leaves on - they will be fresher, AND you can eat the leaves too (chop them up, and lightly steam or saute with the daikon).
Today though, I want to talk about a few of the different ways of preparing it!
How to Prepare Daikon
When you cook the daikon, it loses a lot of its pungency and bitterness, and instead becomes gently sweet.
My favourite, as far as simplicity and taste goes, is simply to steam it. I cut off a chunk, scrub it, and cut it into rounds, then in half, so I have some nice half-moon shapes. Then I simply steam it, for about the same length of time as you would steam carrots (depending on the size). Daikon & carrots steamed together make a fine match, just are steamed daikon and greens. Drizzle a tiny bit of umeboshi vinegar after steaming. Yum.
I have also cut thinner rounds, and/or diced it into small chunks and thrown it into a veggie stir-fry or saute.
Long cooked // Daikon stew
You can also easily make a delicious dish of stewed daikon. And it's one of my favourite ways to enjoy this veggie.
Cut the daikon into thick rounds (peeling the skin off makes for a nicer flavour), place a strip of kombu in a saucepan, and place the daikon rounds on top. Add just enough water to cover the daikon. Bring to boil, then turn heat to low and slowly simmer with lid on. Check often, and continue adding tiny bits of water as needed, as it boils away. You can let it cook for a long time - up to an hour or perhaps even more, depending on the thickness of your daikon rounds. The longer you cook it, the sweeter it'll be. The daikon is ready when a toothpick can be easily inserted. Once it is done, add in a few teaspoons of shoyu and let simmer for 5 more minutes or so. Clamp the lid down (using an oven mitt), and give the pot a good shake, and serve.
And of course you can slice it and put it in salads just like any other radish. You can also julienne it, and/or grate it - you may have noticed that white vegetable they serve with sashimi at Japanese restaurants...yep, that'd be daikon.
Have you ever tried daikon? What's your favourite way of eating it?
I'll leave you with a photo of my goodies from the Market this week. Summer's the best. Do you see the daikon hiding in there?
Have a great week, friends, and see you back here on Friday, for MacroTreat Friday!