If you’ve been going to farmer’s markets or receive a CSA box, you may have encountered daikon and are wondering what you’re supposed to do with that weird, long, white radishy-looking thing, if you even knew what it was.
There’s no need to fear the daikon. This mildly flavored root vegetable is in fact a type of radish that is particularly popular in Japan. It’s known to be an excellent source of Vitamin C and can be served raw, cooked or pickled.
Pickling daikon is very common, particularly in Asia, and does seem like a good option. Recipes abound, but this one from the Food Network looks relatively straight-forward. Even better, try this recipe for Daikon Kimchi.
If you’re not up for the pickling route, daikon can be served raw, shredded or thinly sliced and combined with other vegetables in simple maki rolls. Here’s a recipe that gives a great explanation on making sushi rice and other ideas for fillings.
Daikon is also very good cooked in stir fries or soups. I highly recommend this Mark Bittman recipe from Food Matters for seafood with curry spices that includes grated daikon. This recipe is absolutely delicious and incredibly easy to make for dinner in literally 30 minutes.
Or, try it in soup. This NY Times recipe for Mushroom and Daikon soup looks amazing.