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Daikon Radish in Miso Broth (Oil-Free)

This DAIKON RADISH IN MISO BROTH is one of the simplest ways to cook Daikon Radish (so simple and straightforward!)Yet it’s so delicious, sweet, meaty and juicy).

daikon-radish-in-miso-broth
it’s so delicious, sweet, meaty and juicy!

Daikon Recipe

Braised Daikon Radish is a very popular dish in Asia, a very common dish that generally is served in cooler weather (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!

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 for human bodies. In Asia, we often said “ Daikon radish is the Poor Man’s Ginseng” and “Eat radishes, skip the pharmacy!”

Daikon Radishes, always, the more the better!

daikon-radish-in-miso-broth
This dish goes so well with scallion and Sriracha sauce!

Here is another one-pot Daikon Radish dish, check it out: Daikon Radish Stew with Mixed Vegetables

What is daikon?

Daikon, also known as white radish, Japanese radish, Chinese radish (Lobok), winter radish, and luobo, is popular in Japanese, Chinese, and other Asian cuisines. The vegetable resembles a large white plump carrot and is commonly eaten raw, cooked, or pickled.

Daikon radish grows best in Spring and Fall (cold weather crop) When in season, it tastes so sweet, meaty, and juicy. However, you can buy it from Asian markets throughout the year most of the time. I can only speak for Australia where I am from.

How to pick Daikon Radish?

daikon-radish
if possible, pick one with leaves
daikon-radish
beautiful shiny, white color (the whiter the better!)

When buying Daikon radish, if possible, pick one with leaves. 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 round tip. For the touch, they should have firm and smooth skin with fewer pores. Also, they should look fresh and juicy!

P.S.  Daikon radish has to be fresh! If you see grey spots on the flesh when you cut it open, please discard. It will taste bitter with an unpleasant taste!

Benefits of eating Daikon Radish

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, vitamin 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.

Daikon Radish Recipe

daikon-radish-in-miso-broth
  • 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 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.)
  • Chinese Cooking Wine– a.k.a. Shaoxing rice wine, is the key ingredient that gives the dish depth of flavor and complexity 
  • Mirin– good quality mirin is crucial to the dish. if you don’t have mirin, you can substitute with dry sherry or cooking Sake.
  • White Miso Paste– White miso is the mildest of the many different kinds of miso. It’s perfect for braised Daikon radish, it gives the broth a mild umami flavor with a mellow, nutty sweetness
  • Water
  • Scallion(spring onion, green onion)- for garnish on the top, also add extra flavor to this dish.
Sriracha
  • 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 Daikon Radish in Miso Broth

daikon-radish-in-miso-broth
When peeling Daikon radish, you need to peel a quite thick layer of it to get rid of the bitter taste from the fibrous skin.
daikon-radish-in-miso-broth
  1. Peel Daikon radish then cut it into 1.5 inches (4 cm) thick discs.
  2. 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, mix well by using a whisk.
  3. 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.
  4. 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.
daikon-radish-in-miso-broth

Q & A

Q: Is Daikon Radish good for health?

Daikon radish is an underrated superfood, it’s inexpensive and sustainable. They’re a nutritious, low-calorie cruciferous vegetable that may promote your health in many ways.

Q: What does daikon radish taste like?

 Raw daikon radish has a sweet and lightly spicy flavor when eat raw, and it tends to be milder than a pink radish. They taste sweet and juicy when cooked.

Q: Who should avoid eating daikon?

Scentific reaserches show that daikon and other radish varieties shouldn’t be eaten by people with gallstones.

Enjoy this superfood- Daikon Radish!! 🙂

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daikon-radish-in-miso-broth

Daikon Radish in Miso Broth

This Daikon Radish in Miso Broth is one of the simplest ways to cook Daikon Radish( so simple and straightforward!)Yet it’s so delicious, sweet, meaty and juicy.
4.82 from 11 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2 people
Calories: 177kcal
Author: SHU-CHUN

Equipment

  • 1  a heavy-based pot (around 8 inches wide) a smaller pot to ensure the broth fully covered the Daikon Radish

Ingredients

  • 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

Garnish

  • 1 stem Scallion (Spring Onion) Thinly Sliced

Dipping Sauce

  • 2 Tbsp Sriracha Sauce (Note5)

Instructions

  • 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 with 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.

Video

Notes

(Note1)- 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.P.S.  Daikon radish has to be fresh! If you see grey spots on the flesh when you cut it open, please discard them. It will taste bitter with an unpleasant taste!
( Note2)- White miso is the mildest of the many different kinds of miso. It’s perfect for braised Daikon radish, it gives the broth a mild umami flavor with a mellow, nutty sweetness.
( Note3)- a.k.a. Shaoxing rice wine, is the key ingredient that gives the dish depth of flavor and complexity.
(Note4)- good quality mirin is crucial to the dish. if you don’t have mirin, you can substitute with dry sherry or cooking Sake.
(Note5)-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.
 
 
 

Nutrition

Serving: 2serving | Calories: 177kcal | Carbohydrates: 34g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2269mg | Potassium: 807mg | Fiber: 6g | Sugar: 20g | Vitamin A: 41IU | Vitamin C: 78mg | Calcium: 114mg | Iron: 2mg

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6 thoughts on “Daikon Radish in Miso Broth (Oil-Free)”

  1. 5 stars
    This is yummy! I didn’t have Shaoxing wine & used dry sherry instead (that was my only substitution). Even without that key ingredient, it was still very delicious. Next time I’ll make sure to have the Shaoxing wine. 🙂

    Reply
  2. 5 stars
    I made this according to the recipe and it was great. Really loved the broth and the soft and juicy radish. I had mine with rice and salmon 🙂

    Reply

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