daikon recipes

My easy Pickled Daikon is a delicious accompaniment to so many dishes. Its crisp, mild texture is perfectly complemented by the tangy and slightly sweet pickling liquid.

Pickled Daikon

500 g daikon (See Note 1)

rice wine vinegar (See Note 2)

water (See Note 3)

sugar

tbsp coarse sea salt (See Notes 4 and 5)

red chilli (optional)

Sterilise the jar or jars you&#039;ll be using to store the daikon.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.

To Sterilise the Jars:

Peel the daikon, and thinly slice.

Combine the water, sugar, vinegar, salt and chilli in a non-reactive saucepan.

Over a medium heat, stir to dissolve the sugar. Increase the heat, and bring the mixture to a boil. Boil for 3 minutes.

Turn off the heat, and add the daikon.Let the mixture sit for 5 minutes.

Using tongs, place the daikon pieces into your prepare jar, and pour over the brine.

Allow to cool on your kitchen bench for 30 minutes, and then refrigerate.

For the Daikon:

Daikon radishes are earthy but versatile vegetables that can be eaten raw or cooked. If you want to learn how to cook it, here are 12 Japanese daikon radish recipes to help you get started!

Japanese Daikon Radish Recipes

Daikon radish

Pick a recipe from these Japanese daikon recipes(Daikon Salad with Sesame Dressing, Pickled Daikon, Honey Daikon, Daikon Oroshi, Daikon Oroshi Mochi, Daikon Leaves Green Smoothie, Daikon Nimono (Simmered Daikon), Daikon Miso Soup, Daikon Skin Stir-Fry, Fried Daikon, Daikon Leaves Furikake, Kiriboshi Daikon Salad)

Follow the recipe instructions and enjoy the delicious dish!

Daikon is the hero of this Simmered Daikon recipe because it is just a daikon cooked in soy-based broth. This is one of the simplest looking dishes, yet it is so tasty with a knob of wasabi as a garnish.Cook Time is long as you need to do pre-boiling for 15-20 minutes. But you can stop at this point and re-start cooking the next day if you want.Use konbu dashi to make this dish vergetarian.

Simmered Daikon (Daikon Fukumeni)

500 grams/1.1lb daikon cut to 3-4cm/1⅛-1½" thick discs ((note 1))

tbsp rice rice

500 milliliters/1.1pt dashi stock ((note 2))

tbsp light soy sauce

mirin

salt

Wasabi paste

Peel skin of each daikon disc thinly, then remove the round edges (mentori) of each disc.  See the section MENTORI (面取り) for details.

(Optional) If your daikon discs are thick and large, make cross incisions on one side of each daikon. The depth of incisions needs to be ⅓ to ½ through. See the photo in the section KAKUSHIBŌCHŌ (隠し包丁). This will cook daikon pieces faster.

Place daikon pieces in a pot (note 3) without overlapping, flat side up.

Add water with 2 tablesponns of rice or white liquid to cover the daikon pieces about 1-2cm/¼” above the daikon.

Bring it to a boil. Reduce to low and cook for 15-20 minutes until the centre of daikon pieces are cooked through (I use a bamboo skewer to poke daikon in the centre to check it).

Remove from heat and leave to cool a bit. Rinse daikon pieces and remove stickiness from the surface of daikon (note 4).

Place daikon pieces in a pot, flat side up without overlapping. Add the Fukumeni Flavouring ingredients.

Bring to a boil. Reduce heat to medium, place a drop lid (note 5) on and cook for 20 minutes.

Transfer the daikon to a zip lock bag without overlapping, then add the liquid in the pot to the bag (note 6).

Remove the air as much as possible from the bag (note 7), seal the bag and leave it to cool. Best to leave overnight.

Serve (cut side down if you made incisions in step 2) with some broth and a drop of wasabi in the centre.

Thanks! It was delicious. My daikon vegetable itself was not the best, a little bland and not very sweet, but still tasty once braised. Mine was a Korean daikon. Perhaps the other slimmer kind seen in Chinese greengrocers is sweeter?

I love simple dishes like this daikon recipe very good for my 90+ parents who dont have teeth but enjoy good tasting simple &amp; healthy recipes like yours tqvm

Yumiko, 
   Thank you so much for this wonderful recipe. I had it at a Japanese friend of mines house and have been craving it ever since. Thank you so much I will be using this recipe regularly. arigoto gozaimasu.

Top 3 daikon recipes recipes from across the web

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Pickled Daikon

Japanese Daikon Radish Recipes

Simmered Daikon (Daikon Fukumeni)

Top 3 daikon recipes recipes from across the web

The most viewed daikon recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pickled Daikon

Japanese Daikon Radish Recipes

Simmered Daikon (Daikon Fukumeni)

The most viewed daikon recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine