3 Japanese radish (daikon) salads

This term has other meanings, see Daikon (meanings).

Daikon
Daikon in the supermarket
Scientific classification
intermediate ranks Domain:		Eukaryotes

Kingdom:

Plants

Sub-kingdom:

Green plants

Department:

Flowering

Class:

Dicotyledons[1]

Superorder:

Rosanae

Order:

Brassicas

Family:

Brassicas

Tribe:

Brassiceae

Genus:

Radish

View:

Radish

Subspecies:

Daikon

International scientific name Raphanus sativus

subsp.
acanthiformis
(Blanch.) Stank., 1985[2]

Synonyms Raphanus sativus subsp. longipinnatus LHBailey

IPNI	924456-1

Daikon

(Japanese 大根, lit. - “big root”, or
Japanese radish
, Chinese trad. 白蘿蔔, exercise 白萝卜, pinyin:
báiluóbo
, pal.:
bailobo
, or
Chinese radish
) - a root plant, a subspecies of radish (
Raphanus sativus
) from the cabbage family (
Brassicaceae
). The root vegetable, unlike radish, does not contain mustard oils; Unlike radishes, it has a very moderate aroma.

It is believed that this variety of radish was obtained in ancient times by the Japanese through selection from loba, an Asian group of Radish varieties ( Raphanus

), native to China.

Varieties

There are many varieties of Japanese radish. The most common variety in Japan, 'Aokubi', has the shape of a giant carrot, about 20-35 cm in length and 5-10 cm in diameter.

The 'Sakurajima' variety, grown in Kagoshima Prefecture, has a huge root crop in the shape of a large white turnip, bright pink inside.

Other varieties known in Russia: 'Minovashi', 'Tokinashi', 'Caesar', 'Terminator', 'Emperor', 'Dragon', 'Big Bull', 'Dubinushka', 'Japanese White Long'.

Daikon in the field

Light daikon salad

A simple, autumn and vitamin salad.

Ingredients:

• Daikon radish – 1 pc.
• Fresh carrots – 2 pcs.
• Fresh cucumbers – 2 pcs.
• Walnuts – 50 gr.
• Sesame oil – 2 tbsp.
• Salt - to taste.

Preparation:

Dry the nuts in a frying pan, then cool and chop with a knife. Peel carrots and radishes, wash under running water and grate in long thin strips on a special grater. Wash fresh cucumbers and cut into strips. Combine all ingredients, add salt, add oil, mix. Place in a salad dish and sprinkle with nuts.

Application

The plant is included in the daily diet of the Japanese and ranks first in terms of planting area among vegetable crops in Japan. In addition to Japan, it is cultivated in many other countries of Southeast Asia, Europe, and America. It is also grown by amateur gardeners in Russia.

Daikon is an important ingredient in Japanese cuisine. Daikon radish can be pickled in vinegar and served raw in salads and as a garnish for sashimi. Grated daikon is often used as a garnish for fried fish ( yakizakana)

), for natto and soba, with tempura-type dishes. Cooked daikon is often included in miso soup or served with stews. In some prefectures in Japan, it is traditional to serve daikon stewed with squid or octopus.

Finely chopped dried daikon is called kiriboshi daikon.

(Japanese: 切干大根), which literally means “shredded daikon.” To preserve a supply of vegetables for the winter, it is customary to pickle daikon in the fall. One of the most popular methods of preservation and the dish of the same name is called takuan (Japanese: 沢庵).

Stewed in a broth of soy sauce and dashi, daikon is an integral part of such a stereotypically winter dish as oden.

Young daikon leaves are edible and can be considered a leaf vegetable. However, daikon leaves are not sold in stores, due to the difficulties of storage and transportation, they quickly turn yellow and are usually removed from root vegetables before being sent to the store. Fresh daikon shoots ( kaivare

) is a popular garnish for salads and sushi.

In Chinese cuisine, daikon is used in a variety of dishes, often cooked with meat and shitake mushrooms as a simple family dish.

The Korean name for Japanese radish is mu (Korean: 무). In Korean cuisine, it is often salted; the Korean name for salted daikon is tanmuji.

(Korean: 단무지). Often used in making gimbap and in various kimchi recipes.

Pickled daikon ( monla gyin

) is popular in Burma as an independent dish or as part of a salad.

In Eastern European cuisines, daikon is known as “white radish” and is served in salads with vegetable oil, sometimes with sour cream or sour cream.

Japanese radish is used in many national cuisines, for example, in addition to those mentioned, in Vietnamese, Tibetan and Indian.

The nutritional value

Daikon is a low-calorie product; 100 grams of Japanese radish contains 21 kilocalories and provides 34% of the daily requirement of vitamin C. It has also been established that the vegetable contains an active enzyme that promotes the digestion of starchy foods.

How to pickle daikon for appetizers

Daikon prepared in this way is ideal as an appetizer for hot boiled rice, potatoes, or as an addition to miso soup. For preparation you will need:

• fresh daikon – 2 kg;
• granulated sugar – 200 g;
• coarse salt (not iodized) – 50 g;
• dried peel of sour apples, persimmons, tangerines;
• hot red pepper;
• vodka – 250 ml.

The original recipe calls for the use of rice vodka with a strength of 25°. In the absence of this, the usual forty-degree, slightly diluted, will do. Also prepare a durable plastic bag.

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Rinse the daikon well with cold water, trim off any too rough skin, and cut into large slices. Place all ingredients in a bag, mix and let dissolve. Release all the air from the bag, tie it and place it in a deep container under a press.

Turn the marinade packet over a couple of times a day so that the contents marinate more evenly. After just a few days, you can try the finished daikon.

Fans of more vigorous snacks can keep the marinade under pressure for another 2-3 days. Store the product in a clean glass jar, covered, in the refrigerator.

If you often have to prepare marinades, take a closer look at the marinator. This simple and inexpensive device will quickly, evenly and without your participation marinate any products that you entrust to it.

Notes

1. For the convention of indicating the class of dicotyledons as a superior taxon for the group of plants described in this article, see the section “APG Systems” of the article “Dicotyledons”.
2. Zubik Inna Nikolaevna
   . Inheritance of basic economic and biological characteristics and the combining ability of inbred lines of daikon: dissertation ... Candidate of Agricultural Sciences: 06.01.05. - Moscow, 2005. - 210 p. : ill. RSL OD. Introduction to the work. (Retrieved May 1, 2010)

Spicy daikon salad

A spicy, tangy and crunchy addition to lunch or dinner.

Ingredients:

• Radish root – 500 gr.
• Salt – 1 tbsp.
• Sugar – 1 tbsp.
• Ground black pepper - a pinch.
• Red pepper - on the tip of the knife.
• Vinegar – 2 tbsp.
• Unrefined vegetable oil – 2 tbsp.
• Dried cloves - a pinch.

Preparation:

Remove the skin from the radish using a vegetable peeler. Chop the daikon into small strips and set aside. Next make the marinade. For a liter of boiling water, add a tablespoon of salt, the same amount of sugar, pepper, vinegar, oil and mix everything. Pour hot brine over radishes. Add hot pepper and cloves. Leave for 3 – 4 hours. Then drain all the liquid. When serving, decorate with greens.

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Daikon is a Japanese radish, a vegetable that is not very popular. However, you can make very tasty salads from it.

Daikon is distinguished by excellent taste characteristics and the presence of many useful substances. Contains potassium, carotene, vitamins B, C, PP. Daikon contains many microelements necessary for humans and contributes to the normal function of the gastrointestinal tract, better absorption of food, and stimulates appetite.

Recipe 1. Japanese daikon salad with onions and peas

Ingredients of the recipe

• Daikon – 600 gr,
• head of red sweet onion,
• green peas – 100 g,
• sesame oil – 2 tbsp. l,
• rice vinegar – 2 tbsp. l,
• black sesame seeds – 2 tbsp. l,
• honey - 2 tbsp. l,
• soy sauce - to taste.

Method of preparation : how to prepare Daikon Salad .

I found the recipe for this light salad in Japanese cuisine. I recommend that vegetarians try daikon salad and also use it as a meal on fasting days. Peel the daikon and grate it into thin strips on a coarse grater or cut it with a knife. Chop the red onion into half rings. Cut the pea pods crosswise into small pieces. Peas can be replaced with green beans. Pre-boil peas or beans for no more than 3 minutes in boiling water. Mix the prepared vegetables. Then prepare the salad dressing. To do this, whisk sesame oil with honey and rice vinegar. Season the salad with this sauce, mix and place in the refrigerator to soak the vegetables for an hour.

Serve daikon salad sprinkled with black sesame seeds and soy sauce. I advise you to eat this salad immediately; if you can’t, then do not store it in the refrigerator for longer than a day. Bon appetit!

Recipe 2. Daikon and apple salad (vegetarian)

Vegetarians will love this simple salad. An excellent salad for dinner, and as a side dish for a portion of protein (meat, poultry, fish, eggs), or on its own if you want something light.

Ingredients:

• 300 g daikon radish
• 2 green apples
• 2 small carrots
• 50 gr. walnuts
• 3 tbsp. vegetable oil
• 1 tbsp. white wine vinegar
• a little dill or parsley
• salt, pepper to taste.

Cooking process:

1. Peel radishes, carrots and apples. Cut the apples into halves, remove the core and stems. Grate radishes, carrots and apples on a coarse grater.

2. Lightly dry the nuts in a frying pan without oil, stirring constantly, cool and chop coarsely.

Prepare a dressing from oil, vinegar, salt and pepper.

4.Pour over the salad and stir. Sprinkle nuts generously on top. You can decorate the salad with walnut halves.

Recipe 3. Meat salad with daikon

I saw a guy at the market selling something completely incomprehensible - huge white root vegetables, the size of a man’s hand. It turned out to be daikon radish. I've read about it before, but never seen it (although maybe I just didn't pay attention).

I chose the smallest “log” and brought the loot home. I tried it.

Daikon tastes very much like an ordinary cabbage stalk - the same slight specific bitterness, the same juiciness and the same crispness. And only then, after one or two minutes, a mild aftertaste appears, like a radish. Overall, I liked the daikon.

I extracted several recipes from the seller.

The simplest one is to grate the daikon and season it with sunflower oil. Or, alternatively, add sauerkraut.

Well, in the end he gave out a recipe for daikon with meat. This recipe seemed more interesting to me and I quickly prepared it, since it does not require any excessive labor. The salad came out very pleasant - juicy, crispy, with an interesting combination of flavors: sweetish onions, salty meat and slightly spicy radish. I used mayonnaise as a dressing and the salad turned out very satisfying. For my taste, fresh tomatoes are very suitable for this salad, but you don’t need to add them to the salad, but cut them into slices and eat them as a snack.

COMPOSITION: 300g daikon radish, 200~300g boiled meat, 2~3 large onions (300~400g)

Cut the onion into thin half rings and fry in a small amount of vegetable oil. Make the frying heat below medium. Fry while stirring until golden brown, being careful not to let it burn.

Wash, peel and cut the daikon into thin strips (or, better yet, grate it on a Korean carrot grater).

Cut the meat into strips, the thickness of which approaches the thickness of a match. Mix onion, meat and daikon. If desired, you can add salt.

Season to taste: - mayonnaise; - sour cream; — vinegar (preferably apple) with vegetable oil; — lemon juice with vegetable oil; - soy sauce with vegetable oil.

Lenten version of the recipe Eliminate meat (or replace it with mushrooms). Use only lean products as a dressing (see paragraphs 3-5 of dressing options).

Recipe 4. Daikon salad with garlic sauce

The salad is moderately spicy and unusually fresh. I recommend eating it with meat or chicken.

Ingredients:

1. Daikon 500 gr.
2. Salad dressing
3. Garlic 2 cloves
4. Vinegar 3% 1 tbsp.
5. Sugar ½ tsp.
6. Salt
7. Vegetable oil

Preparation:

1. Peel the daikon and grate it using a Korean carrot grater into long strips.
2. Salt, pepper, stir and leave for 30 minutes. Drain the resulting juice.
3. Chop the garlic not very finely, quickly fry in vegetable oil.
4. Place the fried garlic along with the oil in which it was fried in a bowl, add vinegar, sugar, salt, mix everything.
5. Pour the resulting sauce over the radishes.
6. Garnish the salad with parsley sprigs.

Recipe 5. Spicy daikon salad

Ingredients:

• 1 small daikon or part of the root weighing 300-350 g
• 1 fresh cucumber
• 1 fresh carrot
• 1 teaspoon Italian herbs
• from a quarter to half a teaspoon of dry garlic (from a bag)
• pinch of ground black pepper
• 1 teaspoon French mustard
• 2-3 tbsp. spoons of nut butter
• chopped herbs, salt to taste

Cooking method:

1. Grate well-washed and dried daikon, carrots and cucumber on a Korean carrot grater. If it is not there, rub it with more or less long shavings on a regular coarse grater, holding the roots along it.
2. To make the dressing, place the herbs, garlic powder, salt and pepper in a bowl. Add mustard and nut butter, stir until smooth. Dressing the salad.
3. Sprinkle chopped herbs on top - celery and parsley are perfect.
4. You can eat it right away, but it’s better to let it sit so that the vegetables are soaked in the dressing.

Recipe 6. Salad with daikon and crab sticks

• crab sticks 170g
• fresh cucumbers 320 g
• daikon radish 181 g
• dill 60 g
• boiled egg 113 g
• Chinese cabbage 114 g
• low-fat mayonnaise 117 g

Cut everything, season with mayonnaise and mix.

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Pickled daikon recipes

Cover the container and place it in the refrigerator to marinate. A day later the snack is ready. So, daikon is a low-calorie, delicate-tasting and very beneficial vegetable for digestion. When marinated, it can be added to sushi, rolls, or served as an appetizer.

Also interesting: harvesting cilantro for the winter. Log in to the site to leave comments. To create a topic on your behalf, log in to the site. Any reproduction of site materials without the permission of the editors is prohibited. Contact information for government agencies, including Roskomnadzor: E-mail: wday.

How to pickle daikon for the winter? This question often interests fans of Asian cuisine. The root vegetable prepared in this way goes well with meat and fish dishes and is a dietary snack.

Find recipe:. Home Recipes Canning Recipes for pickled daikon 1 0 2 0 How to pickle daikon for the winter? Korean pickled daikon is both a savory and delicate appetizer. Pickled daikon in Japanese Daikon is a subspecies of radish that looks similar to white carrots.

How to pickle daikon for sushi? For one gram of Japanese radish take: half a glass of rice vinegar; 25 g sugar; 10 g salt; a pinch of saffron. Pickled daikon: Chinese and Korean recipe Dishes with white radish are found in many national cuisines.

To prepare pickled daikon in Korean, you need to take: g radish; 3 table. Chinese pickled daikon is prepared from the following ingredients: radish - 0.5 kg; cold boiled water - a glass; soy sauce - 60 ml; white rice vinegar - 30 ml; sugar - 10 g; salt - 10 g. Looking for an answer? experts. Stylist, shopper. Ask a Question. Gynecologist, Ph.D. Doctor of Ayurveda. Plastic surgeon. Gynecologist-reproductologist, candidate of love-coach, psychologist.

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Cooking time: 1 hour 30 minutes. I found the recipe for this light salad in Japanese cuisine. I recommend that vegetarians try daikon salad and also use it as a meal on fasting days.

Peel the daikon and grate it into thin strips on a coarse grater or cut it with a knife. Chop the red onion into half rings.

Cut the pea pods crosswise into small pieces. Peas can be replaced with green beans. Pre-boil peas or beans for no more than 3 minutes in boiling water. Mix the prepared vegetables. Then prepare the salad dressing.

To do this, whisk sesame oil with honey and rice vinegar. Season the salad with this sauce, mix and place in the refrigerator to soak the vegetables for an hour.

Serve daikon salad sprinkled with black sesame seeds and soy sauce. I advise you to eat this salad immediately; if you can’t, then do not store it in the refrigerator for longer than a day.

Bon appetit! I really love daikon in salads and replace radishes with daikon. I really liked your salad too, thank you! Yum Yum, the salad is very fresh, peas in pods or beans are very appropriate.

I don't even know what can replace them.

Japanese pickled daikon

The salad is great! As a person who practically does not eat meat, it is very difficult to surprise me with salads, since it seemed to me that I had already tried everything possible. But this salad diversified my menu. The only thing is that I put very little onion, I don’t really like it. Thank you for such a wonderful recipe!

Ksyusha, help yourself! Quite an original salad that can be prepared quite quickly. Thanks for the advice on replacing daikon - the salad with radishes is also quite tasty. I added all the ingredients to the salad according to my taste. In short, with this salad you can please your beloved family members with something new and tasty. The salad looks very appetizing. Indeed, Ksyu, it is becoming more and more difficult to diversify the menu. It seems that we have already tried everything.

But I didn’t buy this radish before because I didn’t know how to cook. Time to try it. Thanks for the recipe. I’m sure it will turn out delicious, and most importantly healthy!

Daikon is not the most popular vegetable in our country. But in vain! Daikon contains a lot of vitamins and beneficial elements. No wonder the Japanese respect him very much.

I have great respect for the daikon. I saw it for the first time on a supermarket shelf several years ago and treated it with distrust and caution. And then in Germany, friends treated me to a salad that I was delighted with. Having learned that this is a daikon salad, I dramatically changed my attitude towards it - now I buy it often.

True, I season the daikon salad with sour cream and lemon juice, but I will definitely try this recipe too.

Ingredients

People suffering from gout should use daikon with caution. Thanks for the salad. I planted Daikon and was very surprised by the size and taste. I bought special rice sauce and sesame oil for your salad; I’ve been using soy sauce for a long time. I made everything according to your recipe, very tasty and nutritious.

I really liked the salad, I can imagine how juicy and tasty it is, with sesame oil, rice vinegar, honey, snow peas, sesame seeds - everything is so sonorous and mysterious, but you can find it in the markets, you will have to cook it for your guests, surprise them, well, excellent recipe! Great recipe!!!

All the ingredients go well together and are also very healthy. The salad is suitable for those who are watching their figure. After all, it is unusually light and very pleasant to the taste. Cooking will not take much time, which is also very important. And pleasantly surprised guests will certainly ask you to share the recipe.

The salad is incomparable, I had to replace sesame oil with camelina oil, since there was no necessary oil. It turned out very tasty, thanks for the recipe! Radish in a salad will taste better if you mix it with onions, previously fried in vegetable oil. It is necessary to season the salad with vegetable oil at the very last stage, when salt, vinegar, and pepper have already been added.

If you are preparing a salad with grated carrots, be sure to season it with vegetable oil, because the carotene contained in carrots dissolves only in it. Otherwise, the carrots in the intestines…. As you know, white cabbage emits a very unpleasant odor around itself during cooking.

To prevent the appearance of this smell, you need to put the sky in the pan with boiling cabbage. The taste of raw onions in a salad will become more delicate and pleasant if you place the chopped onions in a colander and pour boiling water over them.

All the bitterness will go away from the onion. In order for the beets to cook faster and become soft, you need to boil them to such an extent that when tested with a fork they are still a little hard, remove from the heat and add very cold water.

Winter salad with daikon and apples

To prepare the salad you will need:

• 1 daikon
• 1 carrot
• 1 large apple
• 4-6 stalks of green onions
• 0.5 teaspoons sugar
• 2-3 tablespoons vegetable oil
• 2 tablespoons fresh lemon juice
• Salt or pepper to taste

Preparation

1. Wash all the vegetables and apple, cut into small strips.
2. Chop green onions and add to pre-chopped vegetables.
3. Mix vegetable oil and lemon juice and add it to the salad.
4. At the end, add salt or pepper to taste.

Daikon salad with eggs

To prepare the salad you will need:

• 1 daikon
• 3 boiled eggs
• 4-7 stalks of green onions
• 3-5 sprigs of parsley and dill
• 2-3 tablespoons sour cream
• Salt and pepper to taste

Preparation

1. Daikon must be washed, peeled and grated on a coarse grater.
2. Peel the shells off hard-boiled eggs and then chop with a fork.
3. Finely chop the pre-washed greens with a knife.
4. At the end, mix all the salad ingredients and add salt or pepper to taste.

Salad with broccoli and Japanese radish

A light salad with aromatic dressing will not leave you indifferent at the dinner table.

Ingredients:

• Daikon – 250 gr.
• Cabbage – 100 gr.
• Carrots – 100 gr.
• Broccoli – 100 gr.
• Mustard – 0.5 tsp.
• Mayonnaise – 1 tbsp.
• Sour cream – 2 tbsp.
• Salt pepper.
• Green onions – 30 gr.
• Parsley – 1 sprig.

Preparation:

Grate the radish and carrots on the same grater. Chop the cabbage, add salt and lightly mash with your hands. Chop broccoli and greens. Combine all ingredients. For the sauce, mix sour cream, mayonnaise, mustard, salt, pepper and season the salad.