What can I do with daikon?
Posted by yabbitgirl on Dec 10, 2010 · Member since Apr 2006 · 14266 posts
In my weekly veg boxes from Lidl I get a mixture of carrots, parsnips, turnip, leek and celery, and a weird white veggie shaped like a shmoo. I cut it open and it is a very spicy radish! I figure it must be a daikon (even though all the daikon I've ever seen are shaped like big carrots). What can I do with it?
Cracked me up because the label on the box used a lot of strange regional names for the veg, that I'd never seen before. Like calling carrots "carlota" instead of "Zanahoria." Spanish Google didn't even recognise some of the names.
There are a few recipes for daikon on here, you can make kimchi with it, shread it up and put it in stir-frys and stuff like that. I think I've seen some recipes online somewhere as well, if I can find them again I'll add them here.
Make a miso soup with it. Put some cubed tofu, chopped daikon, carrots, and shiitakes.
Are they Valencian? What were the other words on there, out of curiosity? I find it strange that LIDL put stuff in a dialect!
Are they Valencian? What were the other words on there, out of curiosity? I find it strange that LIDL put stuff in a dialect!
Well, I suppose the words were valenciano, though the veg boxes come from Alicante. Their fruit and veg is mostly locally produced, except "exotics" like mangoes and pineapples and some of the apples. See my grumbles about the mesh bags of locally-produced oranges containing 30 percent less weight than the label claimed. If they had been imported that would have been checked into; since they were local they got away with it.
Carlota /carrot/, nabicol /rutabaga/ and chirivia /parsnip/ were the ones I looked up. There was another word I can't remember because I never found out what it was. The radish thing is listed as "nabo" /turnip/ but I happen to know it isn't one, I grew up eating turnips. And it is way too sharp in flavour to add to a mash without spoiling it.
I used to always get wonton soup from the vegan asian restaurant I went to and they put chunks of daikon in the soup. They must have cooked it for ages because it got really really soft and absorbed all of the salty broth so it didn't taste bitter. It nearly melted in my mouth. When I tried to put it in my soup I got impatient and it didn't get soft enough, but if you try letting it cook for a long time it's really really good :)
I've had it pickled. I had it in sushi, but it'd probably be good in salads or sandwiches or something.
Well I'm craving curried red lentils so maybe I'll throw some in there. Otherwise, soup it is. After all, it did come in a soup box.
Call off the bloodhounds, the hunt is over!
http://vegweb.com/index.php?topic=8519.new#new
Deeeliiiishhhous.
Call off the bloodhounds, the hunt is over!
http://vegweb.com/index.php?topic=8519.new#new
Deeeliiiishhhous.
I made that yesterday and I instantly thought of you. Miso+Daikon!
Call off the bloodhounds, the hunt is over!
http://vegweb.com/index.php?topic=8519.new#new
Deeeliiiishhhous.
I made that yesterday and I instantly thought of you. Miso+Daikon!
I am seriously in love. It was your review that made me think of mushrooms since I'm not supposed to eat soy.
I cut it open and it is a very spicy radish! I figure it must be a daikon (even though all the daikon I've ever seen are shaped like big carrots).
I'm intrigued. That does not sound like a daikon. Diakons are generally much milder that ordinary radishes. You say it was shaped like a 'shmoo'. Does that mean the narrow end is on top where the leaves are?
Well, it was as close to describing it as I can get. It's sort of an elongated oblong shape. Rats. No digital camera, so I can't post pics. And they cut the leaves off, of cuss. Narrower at top than bottom, though.
Interestingly enough, having boiled it, it's not spicy at all. But raw...my goodness. Mind, I've never cooked a regular radish so I don't know what they would be like once boiled, either.
One Word: Kimchi
http://notjustnourishment.blogspot.com/2010/05/kimchikorean-sauerkraut.html
I don't eat daikon to often, but I once new a girl who would stick some in a blender with a carrot, blend it really good, and then poor some hot water in to make this sort of thick, warm tea drink. I wasn't a fan, but whatever floats your boat.
Try different parts of the daikon though, I hear it is sweeter and has less bite towards the top. Try it in Asian dishes, mostly Japanese, but there are some good Korean dishes as well. I've been told daikon helps you lose weight (you burn more calories eating and digesting it, then you get out of it). It's also high in vitamin C.
;) -Alika
KIMCHI times infinity!!!
http://veganluvies.blogspot.com/2010/04/spicy-korean-kimchee.html
Daikon is great in soups.
I just made the Japanese Winter Stew from Moosewood Cooking for Health and it was delicious when I subbed daikon for turnip.
Here is another possible soup from The Kind Diet: http://www.energytimes.com/pages/features/1001/alicia.html
I like Daikon cut into stick form and dipped in whatever dip is available, namely hummous or herbed white bean dip.
It is also yummy and nice and sweet steamed.
Miso soup or get out. I know you love miso, Yabbit!
Miso soup or get out. I know you love miso, Yabbit!
That's what I've been using it for.
Interesting: I was alway told that daikon is a radish. The Chinese girls in my Asian grocery say no, adamantly--it's a turnip.
So now I know.