15+ Daikon Radish RecipesWondering how to cook with daikon radishes? Here are 15+ super tasty daikon radish recipes. From salads, to stews, main dishes and more! (2024)

FAQs

Can you eat too much daikon radish? ›

Concerns about Eating Too Much: Eating too much daikon radishes can cause dehydration, low blood pressure, and hypoglycemia (low blood sugar). Some studies also suggest that eating too many radishes may disrupt thyroid hormone production. However, moderate eating should not pose a problem for most people.

In East Asian culture, we believe that daikon radish is one of the most cleansing vegetables you'll find! It is a great detoxifier and can help with digestion and balances blood sugar. This is why we often pair it with deep-fried food and heavy food like fatty meat and fish.

You'll know your daikon radish is going bad if it becomes soft and limp instead of being firm and crunchy. It may also develop dark spots or start turning a yellow color. If you notice a strong, unpleasant odor, or if there's mold, that's a sure sign it's past its prime and should be tossed.

Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Eat 'em Raw. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads.

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended.

Daikon has a hint of sweetness often with peppery notes. This radish is a delight to add to a variety of meals to give texture and crunch when prepared raw. When cooked, daikon has an even milder and sweeter flavor profile.

To remove the bitter & peppery taste of daikon, you can soak it in cold water.

Daikon in Japanese Cuisine

Daikon can also be grilled, stewed, used as a condiment when grated into daikon-oroshi, dried (kiriboshi-daikon) and pickled in a variety of ways. The most popular daikon pickles are takuan (yellow pickled radish), asazuke (light pickle in brine) and nukazuke (rice bran pickle).

Taste: Daikon radishes, which have a subtly sweet flavor, are milder than peppery red radishes. Size, shape, and color: White, oblong daikon radishes are roughly the size and shape of short, chubby carrots.