Radish Recipes

Here are some great tips if you want to incorporate daikon radishes into home cooking but are unsure how to proceed:

1. Remove the stem of the white or daikon radish you’re preparing with a sharp vegetable knife. Although it is edible, the stem generally isn’t used in cooking.
2. Use a potato peeler to remove the tougher outer layer of the Chinese radish. That way, you'll only consume the more flavoursome flesh.
3. To boil a daikon radish for a meal accompaniment, slice it reasonably thinly —about 2 or 3 mm— and carefully place the slices into slightly salted boiling water for 8 to 10 minutes.
4. If you want to stir-fry a daikon radish, then heat a frying pan or wok with sesame oil or walnut oil to get the authentic flavour combination.
5. When frying a daikon radish, cut it into batons rather than slices, making them as thin as matchsticks so that they cook quickly once they go into the pan.
6. Fried daikon radish tastes great with carrot, so prepare one the same way and try cooking them together.
7. For boiled or fried Chinese daikon radishes, add a little soy sauce after cooking, resulting in an even more pungent combination of flavours.