White radish (็ฝ่ๅ in Chinese) or Daikon (ๅคงๆ น in Japanese) is the most common vegetable in northern China, and the essential ingredient in Chinese home cuisines.
Simplest Cooking
Wash and peel before use.
Classic Dishes
Japanese
- Miso Soup (ๅณๅๆฑ): daikon can be added into miso soup, which is a soup using dashi stock and miso paste, with other ingredients like tofu, wakame, and spring onions. Add the daikon at the beginning of the cooking process, and simmer until soft. Add miso paste at last, melt in a spoon slowly and reduce the heat.
Chinese
- Braised Beef Brisket with Daikon (่ฟ่็็่ ฉ): a common Cantonese dish. The meat can be replaced with any part of beef and beef offal, which you can find everywhere in Hong Kong and Guangdong. Braised the beef brisket with the featured Cantonese sauce (Chu Hou paste, red fermented bean curd, oyster sauce and soy sauce). Donโt forget the cooking wine and Chinese spices. Add the daikon after the long time beef processing and simmer for another 10 mins.
Purchase Advice
Daikon is very cheap in China, especially during winter.