Daikon Radish

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Recipe: Boiled Daikon

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Image from The Woks Of Life

Image from The Woks Of Life

from The Woks Of Life

1 pound daikon radish(about 450 g)

1 slice ginger

1 cup water or stock (235 ml)

1 tablespoon oyster sauce (16 g)

½ teaspoon salt (about 2 g, or to taste)

¼ teaspoon sugar (about 1 g)

¼ teaspoon ground white pepper

1 scallion (chopped)

1/4 teaspoon sesame oil

Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock (235ml), 1 tablespoon oyster sauce (16 g), ½ teaspoon salt (2 g), ¼ teaspoon sugar (1 g), ¼ teaspoon ground white pepper (a large pinch), and stir to combine. Add the daikon.

Cover and bring everything to a boil, then reduce the heat to medium. Cook for 20 minutes until the daikon is fork tender, stirring occasionally.

Right before serving, add in the chopped scallion, and a few drops of sesame oil (optional). Mix well and serve!

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Recipe: Simmered Daikon With Chicken In Yuzu Sauce

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adapted from I Love Umami

1 lb. Daikon radish

1 lb. Chicken thighs, boneless and skinless

3.5 oz brown or white beech mushroom, optional

1 tsp cornstarch

1.5 tbsp neutral tasting oil

2-2.5 tsp grated ginger

1 tsp coarse sea salt, plus more to taste

1 cup chicken or vegetable stock

1 to 1.5 tbsp yuzu juice*

1.5 tbsp soy sauce

1-2 bulbs scallions (or leeks!), chopped

 

Slice off both ends of the daikon radishes. Rinse and scrub under tap water. Pat dry and use a peeler to peel off the outer skin. Dice it to cube shape, about 1 to 1 ½ -inch cubes.

Dice the chicken to 1 ½ -inch bite sizes. Slice off the bottom end of the mushrooms and break them to pieces, if using. In a small bowl, make a slurry with cornstarch and 1 tbsp water.

Preheat a large stir-fry pan or Dutch oven over medium heat until it feels warm when placing your palm near the surface, about 2-3 inches away. Add the oil, chicken, ginger, and 1 tsp salt. Saute over medium-high heat for about 3 minutes.

Add stock, daikon radish, and mushrooms. Make sure the radish cubes are in contact with the liquid. Cover with a lid and bring it to boil, about 3-4 minutes.

Then lower the heat to medium-low and simmer for 15-20 minutes or until the daikon turns soft and can easily be poked through with a fork or chopstick. The color will turn from pale to translucent. Stir the pot periodically to ensure even cooking.

Season with yuzu juice and soy sauce. Stir the slurry one more time before adding it to the pot. Gently toss for 30 seconds to thicken the sauce. Off heat, taste and add more salt, if desired.

Garnish with scallions (or leeks). Serve warm.

 

*or a 1:1 ratio of lemon and lime juice with a touch of orange or grapefruit juice.

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