Are you stuck in a mundane veggie rut? Try these daikon recipes.
Daikon radishes are those white carrot-looking root vegetables you’ve seen at the store, but probably never tried.
They’re a staple in Asian cuisine and rich in nutrients like vitamin C and potassium.
They also have so many unique uses like baked fries, fresh salads, and even fermented sides.
Needless to say, I guarantee they’ll breathe some new life into your usual routine.
So what are you waiting for? Enlighten your tastebuds and expand your horizons with these daikon radish recipes.
1. Spicy Roasted Daikon ‘French Fries’
Fussy eaters will have no problem chowing down their veggies thanks to these spicy daikon fries.
They have a light coating of a spicy umami mixture that perks them right up with Asian flavors.
Unlike traditional French fries, this recipe is a healthier take because there’s no frying necessary.
You’ll bake them on a sheet pan until they’re crisp on the outside and tender on the inside.
Then, serve them as a snack or with your main course, like a burger or battered fish.
2. Boiled Daikon Radish
The best winter side dishes should be easy, tasty, and full of immune-boosting nutrients. So really, they should be like this.
This 30-minute side dish comes together in a snap.
All you’ll have to do is boil cubed daikon radish with a simple seasoning of oyster sauce, fresh ginger, and spice.
For a little burst of freshness, you can add some scallions on top.
3. Simmered Daikon Radish with Chicken
This healthy chicken dinner is part sweet and part umami with a hint of citrus.
Prepping the daikon doesn’t take much more than properly cleaning and simmering.
The chicken is equally easy, as you’ll saute it with ginger until brown, then combine everything together.
Aside from the delectable savory flavors, my favorite part of this dish is the yuzu juice.
Yuzu is a citrus hybrid that is sort of like a lemon with a tart and sour taste.
Meaning, it’s perfect for adding a little zip to this dish!
4. Daikon Radish Cucumber Salad
Between the fresh flavors and simplicity, this salad is top-notch.
Use a mandoline to thinly slice the daikon and cucumber. Then, toss them with a light dressing of rice wine vinegar and sesame oil.
This salad is great for a light lunch, afternoon snack, and dinner side salad.
5. Simple Pickled Daikon and Carrots
There are so many tasty applications for this pickled recipe that I can’t even count!
It’s perfect for a bahn mi and fabulous on a burger. I even like them as a side dish with some chicken tempura.
When preparing this ridiculously easy recipe, be sure to use clean jars, so they’ll last a few weeks.
You can also adjust the ratios of vinegar and sugar to make it more sweet or tangy.
6. Pan-Fried Daikon Radish Bun
These buns are to die for! The crust has a wonderful flaky texture while the inside is overflowing with savory flavors.
After shredding the daikon, you’ll want to remove as much excess water as possible so these buns don’t turn soggy.
Then you can mix them with other fresh ingredients like scallions, carrots, and oyster mushrooms.
7. Fried Daikon Balls
Friends, meet your new favorite party appetizer, fried daikon balls.
This 30-minute recipe calls for minimal ingredients that showcase daikon in all its glory.
There are also no additional steps like dipping the balls in egg and dredging in flour because everything is mixed together in a bowl.
From there, all you’ll do is fry them.
Crunchy and tender, fried daikon balls will be the talk of the party.
8. Roasted Curry Daikon Radish
The sweet and mildly sharp flavor of daikon radish is just begging for a coating of curry powder.
Similar to daikon fries, I could turn this side into a meal all in itself.
The daikon gets seasoned with curry, garlic powder, and onion powder, then baked to perfection.
9. Sweet and Savory Simmered Daikon Radish
Another super simple way to prepare daikon radishes is this Japanese dish.
Daikon simmers in a sweet and savory mixture of soy sauce, mirin, and sugar.
This infuses each piece with flavor so there are no extra toppings required.
However, you could add some chili pepper and fresh scallions for a little extra pop of flavor.
10. Daikon Radish Steaks with Mushroom Ragu
Move over cauliflower steaks, daikon radish steaks are in town!
Thick slabs of daikon are dredged in flour for a nice crispy crunch. Then, they’re smothered in a rich, wild mushroom ragu sauce.
Add a pinch of herbs like dill or parsley for the final touch.
If you’re vegan, omit the butter and use a vegan substitute instead.
Whether you’re a strict vegetarian or carnivore, I think everyone will love this dish!
11. Japanese Daikon Skin Stir-Fry
I love a simple stir-fry and this one doesn’t disappoint. It’s healthy, effortless, and calls for the bare minimum of ingredients.
All you’ll have to do is slice daikon into matchsticks, then fry it with sesame oil and shio kombu. From start to finish, it only takes about 10 minutes.
Oh, and in case you’re not familiar, shio kombu is a type of kelp. It adds a nice crunchy texture and salty flavor to the dish.
12. Roasted Salmon with Marinated Daikon Radish
Who knew clean eating could taste this good?!
Spiralized daikon gets a quick marinade of rice vinegar, Szechuan pepper, and oil. For the salmon, a simple seasoning of salt and pepper will do.
This 25-minute meal is great for weeknights when you need some brain fuel to recharge and rest.
13. Daikon Fettuccine with Tomato Basil Sauce
The sweet, crisp taste of daikon is a fun way to jazz up your pasta.
You’ll turn daikon into long strips resembling fettuccine noodles. Think zoodles, but with daikon instead.
Then rather than using a cream-based sauce, you’ll pull together a quick red sauce with canned tomatoes and garlic.
14. Spicy Daikon Radish Threads
Similar to pickled daikon, spicy fermented daikon radish threads can add some tangy zip to an array of recipes.
I love it in ramen and think it even tastes great on top of breakfast tacos.
Plus, fermented veggies are so good for the gut!
A spiralizer is the ticket to getting the perfect thinness of the threads. Also, be sure to remove some moisture from the threads, but not too much.
After a couple of weeks, your spicy fermented daikon will be ready for some good eating.
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