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What Is Daikon?
Seasonal Eats: Daikon Radish
Daikon is a white root vegetable often seen in Japanese and Chinese cuisine that resembles a carrot. However, unlike a carrot's sweetness, daikon is spicy and tart, similar to a radish. Its pungent and sharp flavor can be enjoyed raw, pickled, or cooked. The white pigment in daikon is called anthoxanthin, which is an antioxidant that may lower cholesterol and blood pressure. In Asian cuisine, daikon is often eaten alongside meaty dishes, and is said to aid in digestion and breakdown of oil, fatty animal protein, and dairy. Cooked daikon has a similar texture and flavor to turnips. Daikon is in season during the cold weather months, so if you've picked some up recently here's a quick and simple sauté preparation.
Original recipe by Anna Monette Roberts Ingredients 1 tablespoon canola oil Directions This recipe is so simple, yet the delicious, mild flavor of the daikon shines through when lightly sautéed. Try replacing your plate's starchy grain with daikon. For an added flavor boost, add a few splashes of soy sauce or umeboshi (plum) vinegar. Serves 2-4. Nutritional Source: Calorie CountSautéed Daikon
1 medium daikon, cut in large rectangular pieces
1-2 chive straws, thinly sliced
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