Cooking with daikon radishes
These big, white radishes are very popular items at the farmers markets around here these days. This one is about a foot long, good for at least two large portions of veggie. Daikon radishes feature in several different Asian cuisines, and are quite versatile to cook with.
Daikon radishes can be eaten raw or cooked. Raw and coarsely grated, they make a flavorful addition to salads. They can also be pickled quite easily, but my favorite way to eat them is diced up in a soup with other veggies and some vegetable broth. When boiled, the radishes release their radishy flavor and become sweeter and milder.
Do you ever cook with daikon radishes? How do you prepare them?
The best way to eat a daikon radish in my opinion is in a stirfry. The taste of the cooked radish is to die for. I like it with carrots, cabbage and onions in a miso-peanut butter sauce and either saba noodles or brown rice. When the radishes are really big, it is a good idea to cut away the outer skin. It tends to be really fibrous.
Sounds good! I’ll have to try stir-frying them next time.