15+ Daikon Radish RecipesWondering how to cook with daikon radishes? Here are 15+ super tasty daikon radish recipes. From salads, to stews, main dishes and more! (2024)

FAQs

Can you eat too much daikon radish? ›

Concerns about Eating Too Much: Eating too much daikon radishes can cause dehydration, low blood pressure, and hypoglycemia (low blood sugar). Some studies also suggest that eating too many radishes may disrupt thyroid hormone production. However, moderate eating should not pose a problem for most people.

In East Asian culture, we believe that daikon radish is one of the most cleansing vegetables you'll find! It is a great detoxifier and can help with digestion and balances blood sugar. This is why we often pair it with deep-fried food and heavy food like fatty meat and fish.

It usually has a crunchy, firm texture. So if they feel soft and mushy, you might want to chuck 'em in the trash. Another way to tell if they're bad is to smell them. While they don't normally have an aroma, they'll have a funky smell coming from them.

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended.

These radishes can be eaten raw or cooked, though when they get too big, they are better cooked. When cooked they are sweet and tender. The daikon radish is a common vegetable in Asian cuisine. Use them in stir-fry, kimchi or pickle them.

Daikon is also considered harmful for those suffering from gallstones. The compound in daikin that has been found to prevent or fight cancer also has an effect on the functioning of the thyroid gland. Pregnant and breast-feeding women are also advised to refrain from consuming this vegetable.

Can I eat Mooli (radish) at night? Yes, you can eat Mooli (radish) at any time of the day. Mooli is low in calories and high in fiber which makes it good for digestion. Yes, you can eat Mooli at any time of the day, but it should preferably be taken along with food as it helps promote digestion.

Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. Freezing: Cut into smaller pieces. Blanch in boiling water for 2-3 minutes.

The daikon is high in certain enzymes and proteins we need to digest complex carbohydrates, fats and proteins. It also helps strengthen and alkalise our system and helps with urination. It can cleanse mucus from the respiratory tract and improve digestion. Daikon helps the kidneys be more efficient.

Is daikon good for your stomach? ›

Daikon plays an important role in breaking down fats, carbohydrates and proteins whilst it also has antibacterial properties. There are three important enzymes that help this process. That is why daikon oroshi is always served with tempura to help digesting the fat or served with fish or meat to help to digest protein.

Sometimes my radishes have a hot, bitter flavor. What is the problem? A. Off-flavored radishes are caused by planting at the wrong time or poor cultural practices such as low fertility or low moisture resulting in slow growth.

They are best grown with air temperatures in the range of 50 to 65°F. They grow fast, forming a dense canopy in the fall. They are winter killed when temperatures drop to low 20°F for a few consecutive nights. Daikon radish is a common and popular vegetable consumed in the southeast and Eastern Asia.

There are many ways to serve white radishes—cooked or raw. Raw daikon works well in salads and slaws, as a side dish for summer picnics or thinly sliced and pickled for sandwiches that need a pick-me-up (a classic Vietnamese banh mi sandwich is typically topped with pickled carrots and daikon, for example).

Daikon has a hint of sweetness often with peppery notes. This radish is a delight to add to a variety of meals to give texture and crunch when prepared raw. When cooked, daikon has an even milder and sweeter flavor profile.

To remove the bitter & peppery taste of daikon, you can soak it in cold water.

Daikon in Japanese Cuisine

Daikon can also be grilled, stewed, used as a condiment when grated into daikon-oroshi, dried (kiriboshi-daikon) and pickled in a variety of ways. The most popular daikon pickles are takuan (yellow pickled radish), asazuke (light pickle in brine) and nukazuke (rice bran pickle).

Taste: Daikon radishes, which have a subtly sweet flavor, are milder than peppery red radishes. Size, shape, and color: White, oblong daikon radishes are roughly the size and shape of short, chubby carrots. Red radishes are small and round.