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