Last Updated on August 23, 2023
This Daikon Radish in miso broth is one of the simplest Daikon radish recipes to cook Daikon, so simple and straightforward! It can be served as a side dish or a main dish. The cooked daikon is savory, meaty, and juicy.
Are you stuck in a rut, using the same ingredients for your meals? You wouldn’t be alone if you’ve overlooked the versatile Daikon radish.
This recipe will show you an array of delicious, nutritious, and easy-to-make daikon recipes from around the globe.
Made with just a few simple ingredients, this hearty saucy dish comes together in no time and will leave you feeling warm and satisfied. Trust me, once you try this recipe, you’ll be hooked!
In Asia, we often said “ Daikon radish is the Poor Man’s Ginseng” and “Eat radishes, skip the pharmacy!”
I cook this simmered Daikon Radish at home very often. Not only because it’s easy and tasty, but also for the incredible health benefits.
Braised Daikon Radish is a very popular dish in Asia, a very common dish that generally is served on chilly days (when Daikon Radish is typically in season, it tastes so sweet and juicy).
Paired with mild Sriracha sauce (Vietnamese chili sauce), and sliced scallion… it only takes one bite to know that you could finish the entire bowl yourself!
One of the best ways to enjoy daikon is in a simple miso soup base. The umami-rich broth and the radish work perfectly and can be made with just a few ingredients.
Plus, it’s incredibly easy to make – simply simmer some paste, water, and mirin together, then add in the daikon and let it cook until tender. Serve with a sprinkle of green onions on top and you’re good to go!
Daikons, also known as white radishes, white carrot, Japanese radishes, Chinese radishes (Lobok), winter radishes, and luobo, are popular ingredients in most Asian cuisines and Japanese homes.
The vegetable resembles a large white plump carrot that has a peppery taste and a crunchy texture and is commonly eaten raw as salads, daikon slaw, or thinly sliced pickles (the combination of daikon and carrots) with rice wine vinegar, just like our Korean pickled daikon recipe with Korean red pepper chili.
Or cooked as stir-fried daikon, tempura, vegan dashi soup, vegetable soup, and daikon stir-fried tofu. A lot of traditional Japanese recipes use grated daikon as a topping for their zaru noodles.
Originating in China, the daikon radish is a long, white root vegetable that’s become increasingly popular in Western cuisine over the past few years. And for good reason.
Not only is it deliciously crunchy and refreshing, but it’s also incredibly healthy with digestive enzymes and also packed with vitamins, calcium, and minerals.
These root vegetables grow most effectively in Spring and Fall (cold weather crops). This time of year, it tastes so sweet, meaty, and juicy.
However, you can buy it from Asian groceries throughout the year most of the time.
When it comes to daikon, there are a few things you should keep in mind when selecting one for cooking. Here are a few tips:
Always pick one with daikon leaves if possible. Make sure the leaves look fresh and green (not yellowed or wilted).
Also, make sure it’s heavy, plump, and straight. Their appearance should be beautiful, shiny, white, and rounded.
There should be fewer pores on their skin, and their skin should be firm and smooth. Additionally, they should look fresh and juicy!
P.S. For cooking, crunchy daikon radish equals fresh! You should discard the flesh if you see gray spots when you cut it open. The taste will be bitter and unpleasant!
Ingredients For Miso Daikon
- Daikon Radish – Peeled and cut into 1.5 inches (4cm) thick discs. When buying Daikon radish, if possible, pick one with leaves, but make sure the leaves are fresh looking and green (not frayed yellow, and wilted) also pick one heavy, plump, and straight. From the appearance, they should have beautiful shiny, white color (the whiter the better!) and a round tip. For the touch, they should have firm and smooth skin with fewer pores.
- Minced Ginger – fresh ginger peeled and minced (you can use a grater).
- Light Soy Sauce – L.K.K and Pearl River Bridge are my favorites, good results are always guaranteed. You can also opt for gluten-free light soy sauce too.
- Chinese Cooking Wine – a.k.a. Shaoxing rice wine, is the key ingredient that gives the dish depth of flavor and complexity.
- Mirin – gives this dish a tangy taste. Good quality mirin is crucial to the dish. if you don’t have mirin, you can substitute it with dry sherry or cooking Sake.
- White Miso Paste – Miso paste is perfect for braised Daikon radish, it gives the soup base a mild umami flavor with a mellow, nutty sweetness
- Organic Cane Sugar– gives the dish extra sweetness.
- Scallion (spring onion, green onion)- for garnish on the top, also add extra flavor to this dish.
- Optional: a pinch of red pepper flakes and a dash of sesame oil to finish.
- Sriracha Sauce– great dipping sauce to go with braised Daikon radish.
UPDATE: Most Sriracha brands are vegan. However, some Sriracha manufactured in the U.S.A might not be vegan and contains bone char through the sugar that they are using to create their Sriracha sauces. Please check with the manufacturers before purchasing if you have concerns.
How to Make This Daikon Recipe ( With Visual Aid)
- Peel the Daikon skin then slice the daikon into 1.5 inches (4 cm) thick discs.
- Grab a heavy-based pot (around 8 inches wide), add water with Water, Minced Ginger, White Miso Paste, Light Soy Sauce, Cooking Rice Wine, and Organic Cane Sugar, and mix well using a whisk.
- Cover and bring everything to a boil, then reduce the heat to medium-low. Gently place daikon slices in the pot flat side up then put the lid on.
- Simmering for 40-50 minutes until the daikon is fork-tender, stirring occasionally. Serve with soup and sliced scallion on the top. Sriracha sauce is a great dipping sauce to go with braised Daikon radish.
What to Serve with?
Here are accompaniments that you can serve with your daikon radish:
- Cooked white and brown rice.
- Vegan Congee
- Vegan Fried rice
- Vegan Yakisoba
- Vegan Yaki Udon
- Easy Vegan Ramen
- Garlic Chilli Noodles
Storing instructions for daikon radish dishes are relatively simple.
Once the dish has been prepared and cooled, it should be stored in an airtight container in the refrigerator. This will help to maintain the freshness and keep any potential bacteria from growing.
It is important to note that daikon radish dishes should not be kept at room temperature for more than two hours, as this can lead to the growth of harmful bacteria.
When properly stored, the stew can last for up to three days in the refrigerator.
To reheat, it is recommended to transfer it to a saucepan and heat it over medium-low heat until it reaches the desired temperature. Stirring occasionally will help to evenly distribute the heat and prevent any scorching.
Benefits of Eating Daikon
We call Daikon radish, “The Poor Man’s Ginseng” in Asia for the following reasons.
➡️ Daikon radish is a really good immune system booster. It has lots of antioxidants that protect your body from diseases.
➡️ People who eat Daikon radish often also benefit from its nutrition and healthy properties. It’s very high in vitamin C, potassium, and phosphorus, but very low in calories/cholesterol and very high in fiber. In addition, it contains several beneficial enzymes that improve your digestion as well as phytonutrients that help to fight against cancer.
➡️ All parts of Daikon radish are also very nutritious. The leaves contain a large amount of carotene, vitamins B, C, D, and E. Both the roots and seeds help boost your immune system and cleanse your blood. I have to say Daikon radish indeed is one of the most underrated superfoods that is little known by the public.
Other Daikon Recipes
Pickled radish is simple yet loaded with tantalizing flavors. The process is straightforward; you slice up the nutritious daikon radish and let it soak in a flavorful brine until it achieves the desired level of sourness.
Investing time in creating spicy daikon pickles not only provides an enriching cooking experience but also results in a delicious side dish bursting with flavor.
From pan-fried meals to salads and main dishes, these recipes illustrate how versatile this nutritious root vegetable truly is.
Daikon soup is a comforting and nutritious dish that can be enjoyed on its own or as part of a larger meal. This versatile vegetable can be the star ingredient in a variety of soups, adding a unique flavor and texture.
Made with daikon radish and other vegetables for a satisfying meal. With its versatility and health benefits, incorporating daikon into your soups is sure to elevate your cooking game!
Daikon salad is a refreshing and healthy dish that showcases the crisp texture and mild flavor of daikon radish.
One popular way to prepare it is by julienning the daikon into thin strips and tossing it with a light dressing made from rice vinegar, soy sauce, sesame oil, and a touch of sugar for balance.
The versatility of daikon allows you to experiment with different ingredients and flavors to create your own unique twist on this classic Japanese dish.
So why not try adding some sliced scallions, toasted sesame seeds, or even some spicy gochujang sauce for an extra kick?
With its vibrant colors, fresh taste, and nutritional benefits, daikon salad is sure to become one of your favorite go-to recipes.
Stir-frying and pan-frying are great cooking techniques to bring out the natural flavors and textures of daikon radish.
The versatility of daikon makes it suitable for a variety of stir-fry dishes, from quick weeknight meals to more elaborate main courses.
One classic recipe is stir-fried daikon with short ribs, where the tender meat complements the crispiness and subtle sweetness of the daikon.
Another popular option is pan-fried tofu served over a bed of sautéed daikon noodles, adding a refreshing twist to your dinner.
The Chinese Daikon Radish Bun, also known as luóbo gāo bāo, is a popular street food in China.
It is a steamed bun filled with a mixture of daikon radish and various other ingredients, creating a delightful burst of flavors. The dough used to make the bun is fluffy and soft, providing a perfect texture contrast to the crunchy radish filling.
Daikon recipes offer a delicious and nutritious way to incorporate this Japanese radish into your meals.
Whether you prefer pickled daikon for its tangy flavor, hearty soups that warm the soul, refreshing salads, or stir-fried creations packed with umami, there’s no shortage of options to explore.
FAQS – READER INTERACTIONS
Daikon, also known as white radish or winter radish, is a root vegetable commonly used in Asian cuisines, particularly in Japanese recipes. It has a crunchy texture and a peppery flavor.
It is rich in vitamin C, calcium, and potassium, making it a nutritious ingredient to include in your meals. It can be enjoyed in various ways such as pickled, simmered, stir-fried, or used as a salad or side dish.
Daikon can be used in a variety of dishes. You can peel the daikon and thinly slice it to add a refreshing crunch to your salads or slaws.
It can also be pickled using rice wine vinegar and other seasonings, creating a tangy and savory accompaniment to your meals. Additionally, daikon can be added to soups, stews, or stir-fries, enhancing the flavor with its unique taste. You can find daikon in Asian grocery stores or even grow it in your garden.
There are several delicious daikon recipes that are both easy and satisfying. Here are a few ideas:
Easy Pickled Daikon: Slice the daikon and pack it in a jar with a mixture of rice vinegar, water, salt, and optional spices. Let it sit for a few hours, and you’ll have a tasty pickled condiment.
Daikon Stir Fry: Cut daikon into matchstick pieces and stir-fry it with other vegetables, soy sauce, and your choice of protein such as tofu or chicken.
Daikon Slaw: Grate daikon and carrots, then toss them with a dressing made of sesame oil, rice vinegar, soy sauce, and a touch of honey. You can also add some red pepper for a hint of spice.
Absolutely! Daikon can be a wonderful addition to the main dishes. For example:
Daikon Noodle Soup: Slice daikon into thin rounds and add it to a flavorful broth or Kombu soup.
Daikon and Carrot Stir-Fry: Stir-fry daikon and carrots with your favorite seasonings, such as soy sauce or a Korean red pepper paste. Serve it as a side dish or as a main course with rice.
Daikon and cucumber pickles: Use them as a salad for your burgers or banh mi sandwiches.
With easy-to-follow recipes and the versatility of daikon in various dishes, it’s time to get creative and enjoy the flavors of this versatile ingredient. So go ahead, cook up a storm with daikon!
Hope you enjoy our Daikon Radish Recipe, if you’ve tried this recipe, leave a comment below telling me how you like it!
Other Vegan Asian Recipes you will like:
- Easy Vegan Ramen
- Vegan Singapore Mee Hom
- Vegan Pad See Ew
- Vegan Zaru Soba
- Vegan Yakisoba
- Vegan Yaki Udon
More Appetizer Ideas
Daikon Radish in Miso Broth
- 1 a heavy-based pot (around 8 inches wide) a smaller pot to ensure the broth fully covered the Daikon Radish
- 22 oz Daikon Radish( approx 600g) (Note1) Peeled and cut into 1.5 inch (4 cm) thick discs
Ingredients for the Broth
- 4 cup Water
- ½ Tbsp Minced Ginger Fresh ginger preferred
- 2 Tbsp White Miso Paste ( Note2)
- 2 Tbsp Light Soy Sauce
- 2 Tbsp Cooking Rice Wine ( Note3)
- 3 Tbsp Mirin (Note4)
- 2 tsp Organic Cane Sugar
- 1 stem Scallion (Spring Onion) Thinly Sliced
- 2 Tbsp Sriracha Sauce (Note5)
- Peel Daikon radish then cut it into 1.5 inches (4 cm) thick discs.
- Grab a heavy-based pot (around 8 inches wide), add water, Minced Ginger, White Miso Paste, Light Soy Sauce, Cooking Rice Wine, and Organic Cane Sugar, mix well by using a whisk.
- Cover and bring everything to a boil, then reduce the heat to medium. Gently place daikon slices in the pot flat side up then put the lid on.
- Simmering for 40-50 minutes until the daikon is fork-tender, stirring occasionally. Serve with broth and sliced scallion on the top. Sriracha sauce is a great dipping sauce to go with braised Daikon radish.
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