Raw Daikon Radish Recipe - Easy!

A daikon radish is a large, white, carrot-shaped radish, often about 12 inches long and up to two inches thick at the wide end. You will find it sometimes in a bunch with greens on top, and sometimes already cut into six-inch chunks.

It is common in Japanese cuisine, macrobiotic cooking, and Asian medicine. As a cruciferous vegetable, it has potential health benefits related to detoxification.

In Japan, raw daikon is often grated and used as a condiment.

The taste is stronger than that of a red radish. Marinating (see below) or cooking (see below) removes any bitterness.

Raw Daikon Radish

• Cut off the ends of the radish.
  
  
• Peel it like a carrot, with a vegetable peeler.
  
  
• Slice into pennies.
  
  
• Layer the pennies onto a ceramic plate or container.
  
  
• Salt each layer heavily, preferably with unrefined salt.
  
  
• Let sit for at least half an hour.

After several hours, the taste will be very mild yet unique. The pennies will be soft and watery.

More Healthy Vegetables

Layer salted daikon slices on top of larger salted zucchini slices. For appetizers, fix with a decorative toothpick.

Cooking Daikon Radishes

• Steam chunks of peeled daikon: a mild taste delightful with brown rice
  
  
• Stir fry pennies of peeled daikon, perhaps with the bok choy stir fry
  
  
• Sauté pennies of peeled daikon