Daikon

Japanese flavours On left from top; soy sauce, vinegar, mirin,
amazu shoga (pink pickled ginger), wasabi and root ginger
On right; a daikon
 

Daikon is called “white radish” in English and means “large root”. Usually they are more than 30cm or 1 foot long. In  Japan they are used in a variety of ways. They can be cooked as a vegetable, used in salads and perhaps most often, used as a garnish. They are sometimes available in Australian supermarkets and farmers markets.



Relatively small Daikon

There are 3 main uses of daikon in Japan; finely grated and used as a garnish, in salads and boiled as a winter vegetable.



daikon grated finely

1. Daikon oroshi (grated daikon),  pictured below, and see my blogs on shio-yaki and teriyaki salmon. 
2. In salads, see my "Japanese Salad" blog post for more pictures.


Prawn and Daikon Salad

3. Boiled as a winter vegetable.


Boiled Daikon

1 daikon, peeled and cut into thick (2or3cm, 1 in) slices

1 piece kelp (konbu) or use powdered konbu dashi granules

3 ½ cups water

3 tablespoons soy sauce

2 tablespoons sake

1 tablespoon mirin

1 tablespoon sugar

1.       Bring water to the boil with the piece of kelp in it, remove the kelp just before it boils.

2.       Add daikon and the soy sauce, sake, mirin, and sugar, boil for 20 minutes.

3.       Add an extra tablespoon of soysauce and mirin. Boil for 10 minutes more.

Variations: A little chicken, fatty pork or fish can be added in step 2, to cook together with the daikon. If using fish sprinkle with salt and set aside for 30 min before using.

Serve with dried bonito flakes katsuobushi and soy sauce.



Boiled Daikon