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Recipe & Guide - Daikon
A must for many Oriental dishes, daikon adds Far East flavour to grilled fish, stir-fries and more. This elegant root is a staple of Oriental meals.
It contains the enzyme diastatse, which aids in the digestion of starchy foods-perfect for accompanying rice or other starches. The daikon is a close relative of the red cherry radish and a member of the mustard family, but more closely resembles a large white carrot in appearance. Available year-round in some markets, the daikon usually weighs from 12 to about 2 pounds, and is usually pearly white, though is available in China in rose, black and other shades.
Fall and winter roots are mild and have more flavour than the others, which tend to be spicier and less flavourful. Selection and Storage
Look for smooth-skinned daikon, with a pearly-white sheen. Avoid those with flat colour; they are not as fresh.
Daikon does not store well: it loses its flavour and becomes limp.
Use the day of purchase if possible; if not. store wrapped in plastic in the refrigerator for two to three days.
Preparation and Eating Tips Daikon is simple to prepare. Simply scrub with a brush and slice, dice, grate or carve-daikon makes beautiful garnishes and is often used alongside dishes carved into flowers or other shapes.
Daikon is traditionally used grated with raw fish, pickled or as dressing for poultry and vegetables.
Use daikon in stir-fries, in soups and salads, or slice and serve raw with dips. Try some chopped daikon in your next meatball or meatloaf mixture to add flavour and moistness. The tops are also edible and may be used as you would other greens.
SAUTEED DAIKON AND CUCUMBERS – 45 minutes
Try this flavourful dish alongside fresh grilled or baked fish and rice. 3 cucumbers, quartered and cut into 1-inch pieces
1 pound daikon, cut in large chunks
2 tablespoons cider vinegar
2 teaspoons margarine
1 tablespoon lemon juice
Fresh mint – optional 1. Combine cucumbers, daikon and vinegar cider in a bowl. Toss and allow to stand for 30 minutes.
2. Drain vegetables; sauté in margarine for about 5 minutes. Vegetables should be tender, but still crisp.
3. Sprinkle with lemon juice and serve. Garnish with mint leaves.
Yields 4 servings. Nutrient Analysis per serving:
Calories-59
Fat-2g
Protein-1g
Carbohydrates-9g
Dietary Fibre-2g
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Recipe & Guide - Daikon
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