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Daikon Radish Stew

This is definitely not an ordinary DAIKON RADISH STEW. This Vegan Daikon Radish Stew with Mixed Vegetables ( 燉蘿蔔) is my favorite daikon radish recipe of all time.

Taiwanese-Daikon-radish-stew-with-mixed-vegetables

Daikon radish, carrot, Shiitake mushroom, and bamboo shoots, simmered in a light soy-based broth. You can taste the concentrated sweet flavor from Daikon radish and carrot, crunchy texture from the bamboo shoots, the umami flavor from the Shiitake mushroom, and the pungent flavor from the star anise. Such a comforting and healthy saucy vegetable stew.

Taiwanese-Daikon-radish-stew-with-mixed-vegetables
A simple one-pot dish, so comforting!

This dish is not for people who don’t like the strong aroma of star anise and ginger. You can check another daikon recipe: Daikon Radish in Miso Broth (Oil-Free)

Taiwanese-Daikon-radish-stew-with-mixed-vegetables
The concentrated sweet flavor

What is Daikon?

Taiwanese-Daikon-radish-stew-with-mixed-vegetables
They’ll add new dimensions of flavor and texture to your dishes

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.

When buying Daikon radish, if possible, 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!

Important! 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!

Daikon Radish Recipe

Taiwanese-Daikon-radish-stew-with-mixed-vegetables
  • Daikon Radish– Peeled and diced into 1.5×1.5cm cubes
  • Carrot– Peeled and diced into 1.5×1.5cm cubes
  • Ginger– Peeled and cut into match sticks(Juilenne)
  • Shiitake Mushroom– dried Shiitake mushrooms only, we will need mushroom soaking liquid as a quick stock.
  • Bamboo shoots– Tinned or fresh bamboot shoots both are ok.
  • Kelp– cut into smaller bite size. In this dish, kelp taste so good after cooked.

Ingredients for Seasoning

Taiwanese-Daikon-radish-stew-with-mixed-vegetables
  • Vegan Oyster Sauce
  • Light Soy Sauce
  • Mirin– or rice cooking wine
  • Black vinegar– The brand KONG YEN is the only product I use when it comes to cooking Asian cuisine.
  • Star Anise– a small one, discarded after cooked.  Star anise is a mix of sweet, spicy (not the chili kind of spicy), it gives this dish a unique taste!
  • Vegetable Stock Powder– as a booster
  • Corn starch- add the same amount water to corn starch for cornstarch slurry to thicken the broth.

How to Cook Daikon Radish

Taiwanese-Daikon-radish-stew-with-mixed-vegetables
Taiwanese-Daikon-radish-stew-with-mixed-vegetables

First, we need to drain the tinned bamboo shoots and cut the kelp into bite-size. Peel daikon radish and carrot, then cut them into approx. 1.5×1.5cm cubes. Soak Shiitake mushroom in boiling hot water for 10-20 minutes. Peel the ginger then cut it into matchsticks.

Taiwanese-Daikon-radish-stew-with-mixed-vegetables
  1. Heat up a heavy-based pot (smaller pot to ensure the liquid will cover the vegetables) with cooking oil on medium heat. Add ginger, daikon radish and carrot, saute for 2-3 minutes.
  2. Add Shiitake mushroom and water (including shiitake mushroom soaking liquid), the ratio is according to the recipe.
  3. Add Seasonings, Vegan oyster sauce, light soy sauce, black vinegar, Mirin, also kelp.
  4. Add bamboo shoots and vegetable stock powder.
  5. Let it simmer without a lid on for 30 minutes until the broth is reduced by half.
  6. Add cornstarch slurry to slightly thicken the sauce. To finish with the garnish (spring onion and coriander!)
Taiwanese-Daikon-radish-stew-with-mixed-vegetables

Served with a bed of cooked rice or noodles, so satisfying!

Taiwanese-Daikon-radish-stew-with-mixed-vegetables

Hope you enjoy this recipe!!

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DAIKON RADISH STEW

Thise Chinese-style Daikon Radish Stew with Mixed Vegetables is my favorite daikon radish recipe of all time.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 136kcal
Author: SHU-CHUN

Ingredients

Instructions

  • First, we need to drain the tinned bamboo shoots and cut the kelp into bite-size. Peel daikon radish and carrot, then cut them into approx. 1.5×1.5cm cubes. Soak Shiitake mushroom in boiling hot water for 10-20 minutes. Peel the ginger then cut it into matchsticks.
  • Heat up a heavy-based pot (smaller pot to ensure the liquid will cover the vegetables) with cooking oil on medium heat. Add ginger, daikon radish and carrot, saute for 2-3 minutes.
  • Add Shiitake mushroom and water (including shiitake mushroom soaking liquid), the ratio is according to the recipe.
  • Add Seasonings, Vegan oyster sauce, light soy sauce, black vinegar, mirin, also kelp
  • Add bamboo shoots and vegetable stock powder.
  • Let it simmer without a lid on for 30 minutes until the broth is reduced by half.
  • Add cornstarch slurry to slightly thicken the sauce. To finish with the garnish (spring onion and coriander!)

Video

Notes

Note 1: Important! 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!
Note 2: Mirin- or rice cooking wine
Note 3: If you can’t find black vinegar, you can use Balsamic vinegar or Vegan Worcestershire sauce
Note 4: Pick a small one, or even a half one. They are very easily over-powering.
 

Nutrition

Serving: 1serving | Calories: 136kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 798mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5016IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

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4 thoughts on “Daikon Radish Stew”

  1. Hello. This looks delicious and I’m keen to make it, but could it work without the kelp?

    I have vegan dashi, nori and wakame, but I can’t really see any of them working as substitutes…

    Reply
    • HI Hungry,

      I think the best substitute would be dried Kombu if it’s available for you. Dried Wakame(sheets, not shredded one) should work too. Please let me know after you try it. Thanks!

      Reply

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