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.

You'll know if daikon radish is bad by checking the texture. It usually has a crunchy, firm texture. So if they feel soft and mushy, you might want to chuck 'em in the trash.

These radishes can be eaten raw or cooked, though when they get too big, they are better cooked. When cooked they are sweet and tender. The daikon radish is a common vegetable in Asian cuisine. Use them in stir-fry, kimchi or pickle them.

There are many ways to serve white radishes—cooked or raw. Raw daikon works well in salads and slaws, as a side dish for summer picnics or thinly sliced and pickled for sandwiches that need a pick-me-up (a classic Vietnamese banh mi sandwich is typically topped with pickled carrots and daikon, for example).

With the above analysis in terms of nutritional value, eating white radish will bring certain benefits to the body such as: Support the digestive system, prevent the risk of hemorrhoids Like many food sources Another fiber-rich plant, white radish has laxative properties, enhancing intestinal activity.

As mentioned earlier, radishes contain raffinose, which can ferment in the gut and produce gas. They also contain high levels of enzymes that can stimulate the production of gastric acid, leading to acid reflux or heartburn.

Radish is generally safe to consume. However, a large amount of radish can irritate the digestive tract and cause flatulence and cramps. Some people who might be allergic to radish can have hives or more serious events after its consumption.

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

Storing & Cooking Information

Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. Freezing: Cut into smaller pieces.

Why is my daikon radish bitter? ›

Sometimes my radishes have a hot, bitter flavor. What is the problem? A. Off-flavored radishes are caused by planting at the wrong time or poor cultural practices such as low fertility or low moisture resulting in slow growth.

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).

Eating low-calorie, high-fiber foods like daikon can help you maintain a healthy weight or lose weight if that's your goal. Daikon is considered a non-starchy vegetable, meaning it's very low in carbs. Research has demonstrated that eating non-starchy vegetables can promote a healthy body weight.

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.

How to prepare and eat daikon radish? You can eat it raw atop salads, cook it in soups and stews, or simply pickle it as a side dish or condiment. Also, don't toss away the leaves!

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 can be cooked in many different ways such as Nimono [煮物] or Oden [おでん] which are simmered dishes like sweet & savory simmered daikon radish, just to name a few. But the Japanese don't just eat the root, they also use the leaves & stems!