Daikon radish is a less-known root vegetable in Western cultures, but it appears repeatedly on Japanese dinner tables during cold months in Japan. The long and white radish (in Japanese characters, it means large root) almost resembles an extra large carrot, but the texture is much softer when cooked and has a mild flavor. They are considered a no-waste vegetable because the whole plant is edible: from root to leaf, delicious, and versable.
In Japan, the relatively cheap yet juicy and crunchy daikon is often used in simmered dishes paired with meat and fish, soups with other root vegetable counterparts, salads to add crispness and a kick, and pickles, which come in many different shapes and tastes.
There are also a wide variety of pickles made from daikon, which come in many different shapes and tastes. The most famous is probably, Tukuan, a yellow, crunchy pickled radish often served on the side with a set meal in Japan.
Growing up on an island in Japan, our house was no exception, and many dishes were cooked with daikon radishes. One of the most often prepared dishes eaten growing up was called “daikon to arano ni.” where daikon was braised with yellowtail or bony fish parts (ara) in its broth, ginger, soy, and a splash of mirin or sugar for the sweetness. Though eating with so many fish bones was hard, especially for children, the flavor of softly simmered daikon was rich, sweet, and savory, and it accompanied white rice exceptionally well.
The recipe below is one of my favorite ways of enjoying daikon. It is easier to prepare than “daikon no arano ni,” it only requires 4-5 ingredients.
So, next time at an Asian grocery store and see daikon, why not try it?
Braised Daikon Radish with Beef
Ingredients
- 1.5 pounds daikon radish
- 1 pound ground beef
- 2 tbsp sugar
- 1/4 cup soy sauce
- 1/4 cup water or sake
- 1 teaspoon cooking oil
Instructions
- Gather ingredients.
- Bring water to boil In a medium size pot large enough to hold all the radish.
- Peel and wash the daikon. Cut the daikon in 2 inch cross-wise, then slice them lengthwise into rectangle shapes, called Tanzaku-giri (approximately 2 x 0.75 x 0.25 inch). You may cut them into quarter moon shapes (Icho-giri).
- Add sliced daikon radishes to the boiling water. Simmer the daikon on low heat until almost cooked through, 5-7 minutes.
- Place a medium saute pan (large enough to hold all the ingredients) on a stove top and turn the heat on. Add 1 teaspoon of cooking oil then cook the ground beef by breaking it up into pieces.
- Add sugar, soy sauce, and water (or sake) and mix well then reduce the heat. Cook for 1-2 minutes.
- When the daikon radishes are almost cooked though, turn the heat off and drain the water.
- Add the drained daikon to the ground beef mixture and mix well. On a low to medium heat, braise the beef and daikon for 5-7 minutes (with a partial lid), turning daikon over a couple of times.
- Adjust the seasoning if necessary and serve with white rice. Enjoy.
