What Is Daikon Radish?

Daikon radish is a large, elongated white radish celebrated for its mild, sweet flavor and crisp texture. This root vegetable can grow impressively large—sometimes as long as your arm! The term “daikon” translates to “big root” in Japanese, which is fitting. In Mandarin, it’s referred to as “luóbo,” while in Cantonese, it’s known as “lo bak.”

This versatile ingredient stands apart from the spicier small red radishes. Its pleasant, mild taste makes it suitable for both raw and cooked dishes. You can pickle, preserve, boil, stir-fry, or even use it in soups. Personally, I enjoy braising it, as it absorbs the sauce’s flavors and gains umami from the mushrooms, resulting in a truly delicious dish!

How to Choose Daikon at the Store

When selecting daikon at the Asian market, I always opt for those with shiny, smooth white skin. Avoid any that appear dull or shriveled. Lift the radish; it should feel heavy for its size, indicating freshness and juiciness. If you notice any black spots or bruises, it’s best to leave it behind, as these signs suggest the daikon may be old and potentially bitter.

If green leaves are still attached, that’s a great sign of freshness! I often stir-fry the leaves, and they can be used to make a delightful daikon leaves furikake, a Japanese rice seasoning recipe.

While larger daikon are available, smaller ones are preferable for this recipe, as they tend to be sweeter and more tender. Smaller daikon can also be sliced into rounds for a visually appealing presentation. If using a larger daikon, simply halve or quarter it lengthwise before slicing.

Store daikon radish in a produce bag in the fridge for 1-2 weeks, depending on its freshness at the time of purchase.

Braising Daikon Recipe Instructions

If you haven’t cooked with daikon before, I encourage you to give it a try! It’s a wonderful vegetable that’s not only delicious but also low in calories and packed with nutrients and antioxidants.

1. Rinse your dried shiitake mushrooms to remove any dust and dirt. Place them in a bowl with hot water, cover with a plate to keep them submerged, and soak for 2 hours or overnight until fully reconstituted.
2. Squeeze the mushrooms dry. Allow any sediment to settle in the soaking liquid, then pour it off into a measuring cup, discarding the sediment. Add more water if necessary to make 1 cup of liquid.
3. Heat a medium pot or wok over medium heat. Add neutral oil to coat the bottom, then pan-fry the mushrooms and ginger for a few minutes until fragrant.
4. Add the daikon pieces along with the mushroom soaking liquid, star anise, bay leaf, oyster sauce, and light soy sauce. Stir, cover, and cook for 20-25 minutes over medium heat until the daikon is tender and slightly translucent. Check periodically to prevent burning and adjust the heat as needed. You can add more water during braising if necessary (up to ¼ cup).
5. Uncover and stir in the cornstarch slurry. Cook until the sauce thickens and coats the daikon and mushrooms. Adjust salt to taste, sprinkle with chopped scallions if desired, and serve!