Daikon, Chinese Radish: A Versatile Vegetable Cooked or Raw

Daikon is a white root vegetable that is a staple food in Asia, but has only recently become commonly available in the United States. It looks like a very fat white carrot, but it is actually a radish. Daikon is great raw or cooked, plain or fancied up.

This food goes by many names including Lo pue, lo bak, Chinese Radish and icicle radish. The word Daikon (DI-kuhn or DI-kon), in Japanese, means simply "large root." Despite being associated with Asian culture, the plant is believed to have originated in the Mediterranean region. It was taken to the East around 500 B.C.

Daikon can actually reach sizes up to 100 pounds with a 2-foot leaf spread. You aren't likely to find one of those in the grocery store!

The flesh is white to off white, and is crunchy. The part of the root nearer the leaves will be sweeter, and the lower section more bitter. The flavor is generally milder than the red garden radish. It will keep in the refrigerator for several weeks if wrapped in plastic to keep the humidity high.

The leaves are good to eat too, but are not always sold with the root. The leaves, if you can get them, are a good source of vitamin A. The leaves can be used in salad, stir-fry, or soups.

A 3 oz serving of Daikon root (about a 2" slice of a 2" diameter radish) has only 18 calories, and provides about one-third of the daily requirement of vitamin C. The root also contains the enzyme diastase which aids in digestion.

Suggestions for using:

RAW- Simple:

Eat a chunk raw like a carrot.

Cut the Daikon crosswise into round, paper-thin slices. Soak them in ice water and they will curl into crisp chips that can be served with a dip or yogurt.

Cut into julienne strips and add to salads.

Make a relish for fish, or steak by finely grating the Daikon and sprinkling it with soy sauce. Or mix the grated radish with hot chilies!

Combine thin slices of Daikon and Cucumber. Make a sweet-sour dressing (similar to 3-bean salad) with vinegar and sugar, and a little salt. Allow the vegetables to soak in the dressing for a while before serving. Add some red onion for nice color.

Grate Daikon coarsely and mix with thinly sliced celery. Sprinkle with lemon juice, salt and pepper. Make a dressing of mayo and a little dijon mustard.

RAW- More complex:

Daikon Pickles from the Moscow Food Coop

COOKED- Simple:

Dice or shred and add to soups.

Cut some Daikon, carrots, zucchini, and green onion into julienne strips. Place in a microwave safe bowl. Dot with butter or oleo, sprinkle with dill, salt and pepper. Microwave till cooked but crisp (about 1 minute per serving). This is so simple, but attractive enough to serve to company.

Cut into appropriate sized pieces to add to stir-fry.

Boiling it in rice water supposedly makes it less bitter, although good quality roots are really not very bitter at all.

COOKED- More complex

Rice Stew with Daikon from the Moscow Food Coop

Braised Daikon From Little-Note

Cabbage and Daikon Soup with Sausage from Food Down Under