Daikon Radish

Raphanus Sativus Var. Longipinnatus

Daikon radish (Raphanus sativus var. longipinnatus) is a mild, slightly sweet root vegetable from East Asia. It’s low in calories, high in vitamin C and fiber, and supports digestion and immune health. Used raw, cooked, or fermented, it thrives in cool seasons and is a staple in Asian cuisine.

History

A Daikon radish (Raphanus sativus var. longipinnatus) originated in ancient China, where it was cultivated over 1,000 years ago. It later spread to Japan, where it became a staple in Japanese cuisine and agriculture. The name “daikon” means “big root” in Japanese.

During the Tang Dynasty (7th–10th century), daikon gained popularity across East Asia, including Korea and Southeast Asia. It was later introduced to Europe and North America through trade but remains most common in Asian cooking.

Today, daikon is widely grown and consumed, valued for its versatility, mild flavor, and health benefits.

Nutrition

Daikon radish is low in calories (18 kcal per 100g), high in fiber, vitamin C, potassium, and folate. It supports digestion, immunity, and bone health, making it a nutritious addition to any diet.

Season

Daikon radish thrives in cool seasons (fall & winter) at 50–75°F (10–24°C). It matures in 40–70 days and should be harvested before the ground freezes for the best texture and flavor.

Selection

Choose firm, smooth daikon with bright white skin and no cracks. Smaller radishes are sweeter and tenderer. Avoid soft or wrinkled ones, and look for fresh green tops if attached.

Storage

• Refrigerate: Wrap unwashed daikon in a damp paper towel and store in a plastic bag in the crisper drawer for up to 2 weeks.
• Remove Greens: Cut off the leafy tops to extend freshness.
• Freezing: Blanch, slice, and freeze in an airtight container for up to 3 months.
• Pickling: Store in vinegar brine for several weeks in the fridge.

For the longest shelf life, keep daikon cold, dry, and properly sealed.

Trimming and Cleaning

Rinse daikon under cold water, scrub if needed, and peel if desired. Trim both ends, then slice or chop as needed.

Stir-Frying and Sautéing

Slice daikon, then stir-fry in oil over medium-high heat for 5–7 minutes with garlic, ginger, or onions. Season with soy sauce, salt, or sesame oil and serve hot.

Baking and Roasting

Preheat oven to 400°F (200°C). Cut daikon, toss with oil, salt, and spices, then bake for 20–25 minutes or roast for 30–40 minutes, flipping halfway. Serve hot.

Grilling

Preheat grill to 375–400°F (190–200°C). Slice daikon, toss with oil and seasoning, and grill for 3–5 minutes per side until tender and charred. Serve hot.

Microwaving

Peel and cut daikon, place in a microwave-safe bowl with water, cover, and cook on high for 3–5 minutes until tender. Drain, season, and serve.

Blanching and Freezing

Peel and cut daikon, boil for 2–3 minutes, then cool in ice water. Drain, dry, and freeze on a baking sheet before storing in an airtight container for up to 3 months.

Equivalents, Measures, and Servings

• 1 small daikon ≈ 6–8 inches long, ½–1 pound
• 1 medium daikon ≈ 10–12 inches long, 1½–2 pounds
• 1 large daikon ≈ 12+ inches long, 2+ pounds
• 1 pound daikon ≈ 3–4 cups sliced or cubed
• 1 cup raw daikon ≈ about 100g
• Serving size: ½–1 cup per person

Daikon radish shrinks slightly when cooked, so adjust portion sizes accordingly!

Complementary Herbs, Seasonings, and Foods

Herbs & Spices:

• Garlic
• Ginger
• Green onions
• Cilantro
• Parsley
• Chili flakes
• Sesame seeds

Seasonings & Sauces:

• Soy sauce
• Sesame oil
• Rice vinegar
• Miso
• Salt & pepper
• Balsamic glaze
• Honey or sugar (for pickling)

Complementary Foods:

• Carrots
• Cabbage
• Mushrooms
• Tofu
• Pork, beef, or chicken
• Rice & noodles
• Seafood (fish, shrimp, scallops)

Daikon radish pairs well with savory, tangy, and umami flavors, making it a versatile ingredient in many dishes!

Serving Suggestions

• Raw: Slice or grate for salads, slaws, or sushi garnishes.
• Pickled: Make Japanese takuan or Korean danmuji for a tangy side dish.
• Soups & Stews: Add to miso soup, hot pot, or Korean beef radish soup.
• Stir-Fried or Sautéed: Cook with garlic, soy sauce, and sesame oil.
• Roasted or Baked: Season and roast for a crispy, caramelized flavor.
• Grilled: Char on the grill with salt, pepper, and lemon juice.
• Juiced: Blend into healthy vegetable juices for detox benefits.

Daikon is versatile, working in fresh, cooked, or fermented dishes across many cuisines!

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Stir-Fried Daikon Radish

A quick and flavorful side dish with garlic and soy sauce.

Ingredients:

• 1 medium daikon radish (peeled, sliced into thin rounds or strips)
• 2 tbsp vegetable oil
• 2 cloves garlic (minced)
• 1 tbsp soy sauce
• ½ tsp sesame oil
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat oil in a pan over medium-high heat.
2. Add garlic and stir-fry for 30 seconds until fragrant.
3. Add daikon slices, stirring frequently for 5–7 minutes until tender and slightly golden.
4. Drizzle with soy sauce, sesame oil, and red pepper flakes, stirring well.
5. Serve hot as a side dish or over rice.

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Daikon Radish Miso Soup

A comforting, umami-rich Japanese soup.

Ingredients:

• 1 small daikon radish (peeled, sliced into thin half-moons)
• 4 cups dashi (Japanese broth) or water
• 3 tbsp miso paste
• 1 green onion (chopped)
• ½ block tofu (cubed)
• ½ tsp soy sauce (optional)

Instructions:

1. Bring dashi or water to a simmer in a pot.
2. Add daikon slices and simmer for 5–7 minutes until tender.
3. Stir in tofu cubes and cook for 2 more minutes.
4. Dissolve miso paste in a small bowl with broth, then stir into the soup.
5. Garnish with green onions and serve hot.

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Roasted Daikon Radish

A crispy, caramelized alternative to roasted potatoes.

Ingredients:

• 1 large daikon radish (peeled, cut into cubes or wedges)
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tsp soy sauce (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss daikon pieces with olive oil, salt, pepper, and garlic powder.
3. Spread evenly on a baking sheet.
4. Roast for 30–40 minutes, flipping halfway, until golden and crispy.
5. Drizzle with soy sauce and serve hot.

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Pickled Daikon Radish (Takuan)

A tangy, slightly sweet Japanese pickle.

Ingredients:

• 1 medium daikon radish (peeled, cut into thin rounds or matchsticks)
• ½ cup rice vinegar
• ¼ cup sugar
• 1 tsp salt
• ½ tsp turmeric (for color, optional)

Instructions:

1. In a saucepan, heat vinegar, sugar, salt, and turmeric over low heat until dissolved.
2. Place sliced daikon in a clean jar.
3. Pour the hot vinegar mixture over the daikon.
4. Let cool, then refrigerate for at least 24 hours before serving.
5. Enjoy as a side dish or sushi topping.

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Korean Braised Daikon Radish (Mujangajji Jorim)

A flavorful, soy-braised radish dish.

Ingredients:

• 1 medium daikon radish (peeled, cut into ½-inch rounds)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp mirin (or rice vinegar)
• 1 tsp sesame oil
• 2 cloves garlic (minced)
• ½ cup water
• 1 tsp sesame seeds (for garnish)

Instructions:

1. In a pan, combine soy sauce, sugar, mirin, sesame oil, garlic, and water.
2. Add daikon slices and bring to a simmer over medium heat.
3. Cover and cook for 15–20 minutes, flipping halfway, until daikon is tender.
4. Uncover and simmer for another 5 minutes to thicken the sauce.
5. Sprinkle with sesame seeds and serve warm with rice.

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe