One of my favourite root vegetable is the daikon radish. It looks like a giant white carrot, has a very mild flavour and is thus super versatile. It is a good substitute for the jicama which isn’t as easily available in the UK. Not only is it easy to cook with, the daikon radish is also full of Vitamin C and best of all, has very low calorie count per gram. (18 calories per 85gm)
Great for pickling, the daikon radish is a common sight as sweet or spicy pickles in Japanese and Korean cuisine. The Chinese use it in steamed savoury Chinese-style rice cakes, in steamed dumplings, cooked in soup or as a spring roll filler. It can also be eaten raw – shredded in a salad. I’m sure there are many other recipes out there using this humble, little (ok, not so little) root vegetable.
A particular dish that I really enjoy is braised daikon radish with minced pork. Eaten with steamed white rice, drizzled with the braising soy sauce is like putting on warmed furry slippers on a cold winter’s day – totally comforting…mmm…
Here’s my take on this comfort dish.
BRAISED PORK MINCE WITH DAIKON RADISH
1 medium daikon radish, halved and cut into ½ inch slices
3-4 cloves of garlic, finely diced
1 small thumbsize ginger, finely sliced
400g minced pork
1 tsp dark soy sauce
2 tsp light soy sauce
2 tbsp oyster sauce
1 tbsp Chinese cooking wine
1 tbsp preserved soy beans
1 tbsp chilli oil (optional)
1/3 cup water
- Heat up some vegetable oil in a hot wok. Add garlic and ginger and stir fry quickly for a few seconds, till fragrant. Add in minced pork and stir fry the meat to loosen it. Cook till slightly coloured / brown.
- Add all the seasoning and stir to mix it through.
- Add sliced daikon radish, mix well to coat the radish with the sauce.
- Add water and simmer covered for about 20 minutes on medium – high heat or until the daikon radish is softened but not mushy.