Daikon, a large Asian radish, is frequently used in pickles and fresh salads, but it’s also delicious when cooked. It works especially well in braised dishes and soups, Chowhounds say.
On its own, daikon is “wonderful” braised in a mixture of soy sauce, dashi, sake, and mirin (rice wine), JungMann says. “Those few ingredients transform daikon into a sweet and slightly peppery side.” chinaplate made a simpler version (with soy, mirin, and a piece of kombu seaweed), and agrees that it’s delicious.
It also works very well in braised beef dishes and brothy soups, hounds say. And it’s “amazing” in fish stews, says joonjoon, who thinks the “flavors really work together.” His favorite is the Korean godeungeojorim, or braised mackerel with daikon, pepper flakes, and soy sauce. “This is my personal favorite way to eat radish – it’s the best part of the dish,” joonjoon says.
Two other popular cooked daikon dishes have English-language names that don’t actually reflect the use of the large white radish as their chief ingredient: the Cantonese dim sum staple fried turnip cake, and the Singaporean street-food dish chai tow kway (fried carrot cake).
Discuss: Anyone cook daikon?