What is Daikon?
Daikon, a giant white radish(Raphanus Sativus), is sometimes known under its Indian name, mooli. “Daikon” means great root in Japanese, very appropriate since it is shaped like a large carrot. Daikon’s versatility is endless and it is as good cooked, dried or pickled as it is raw. Here is a Japanese way of making Kiriboshi daikon, a cooked daikon with carrots.
Serves 4 as a side
preparation time - 20 mins + 30 mins Soaking time
- Half a pack of Clearspring Organic Dried Daikon
- Half a carrot, finely sliced
- 2 tbs Clearspring Toasted Sesame Oil to adddepth of flavour
- 2 tbs Clearspring Shoyu Soya Sauce
- Deep fried firm tofu - optional
- Soak dried daikon for 30mins in water. Drain off the water and keep to use as a stock.
- Heat the oil in a pan and add daikon. Gently mix and add carrots. After a few minutes add the drained liquid so the daikon is just submerged.
- Boil gently for 15mins, add the shoyu then continue to boil until most of the liquid has evaporated. Enjoy as a side dish with rice or noodles.