Daikon radishes are in season from fall to winter. Are you hesitant to buy daikon because it is often sold cheaply as a whole radish, and you feel like you will waste it if you cannot use it up?


Daikon radishes have different tastes depending on their parts, so even if you buy a whole radish, you can enjoy a variety of menus without getting bored. In this issue, we will introduce the characteristics and easy recipes for each part of the radish!

Differences in the taste of d

aikon Radish is sweeter when it is buried in the soil and closer to the ground, and the spicier it gets toward the tip. Note that the spiciness is completely different when grating daikon. If you buy radishes cut in half, you can choose the one that best suits your needs.

How to use by part

Now, let us introduce recommended cooking methods and simple recipes for each part. *In this case, daikon radish with pre-cut leaves is used.

Upper Part

The sweet and moderately crunchy upper part should definitely be eaten raw while it is still fresh. If you do not like spicy taste, this part is suitable for grated daikon.

A recommended recipe is "daikon salad. Peeled and shredded daikon, canned tuna oil, 2 tablespoons each of mayonnaise and ponzu vinegar, and 1 teaspoon of yuzu kosho (Japanese citrus pepper) are mixed together and served with plenty of dried bonito flakes, nori, and riri-goma (sesame seeds) on top. A heaping pile of daikon will be gone in no time.

Middle

The soft and sweet middle part is an easy place to use in various dishes such as simmered dishes and oden. You can also cut them into round slices and heat them in the microwave to shorten the preparation time.

This is where "daikon steak," a simple yet feast-class dish, comes in. Peel and cut into 2 cm thick slices, cut a grid on one side, and microwave for 3.5 minutes. Cook in a microwave oven for 3.5 minutes, then brown on both sides in a pan with oil, and finally toss with butter, soy sauce, and black pepper. The seasoning is simple, but the sweetness of the daikon is irresistible!

Near the tip

Near the tip is spicy, so it is recommended for a tangy and stimulating grated daikon. If you mix in some chili pepper, you can make "instant momiji grated daikon", which is perfect for nabe (hot pot). It can also be used in miso soup, pickles, and other dishes.

Peel

The peel, which is packed with the flavor of radish, can be preserved by making kinpira (fried radish with soy sauce and sugar). Cut into strips and lightly saute in a one-handed pan with sesame oil and hawk's claw (optional), then add enough sake to lightly soak the whole mixture. Sprinkle with sesame seeds if you like. The crunchy texture makes it a perfect accompaniment to rice.






If you don't have any

left

over, freeze them as soon as possible. If you freeze daikon grated or cut into easy-to-use pieces in freezer bags, it will keep for about 3-4 weeks. You can also shorten the cooking time, for example, by not having to boil the radish in advance (for details, please refer to the article " How to Freeze and Store Daikon ").