Daikon Radish

By Food & Wine
Updated April 24, 2017
This large Asian radish has a sweet, fresh flavor and is great for salads, garnishes and cooking in a variety of ways. Here are our favorite recipes featuring daikon radish.
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Kale Pad Thai with Daikon Radish

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All of the beloved flavors and textures of pad thai are preserved in this dish, but as a bonus it’s packed with greens and fresh herbs. Soft rice noodles are combined with crunchy fresh daikon strips for an interesting twist.

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2 of 10

Braised Short Ribs with Daikon and Glass Noodles

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These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauce and sherry. "This is a variation of a Korean dish called kalbi tang," Sang Yoon says.

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Daikon-Papaya Summer Rolls with Minted Yogurt Sauce

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Douglas Keane says that these summer rolls, filled with tangy marinated daikon, cucumber and papaya, are the perfect way to jolt the palate before a rich meal that will likely include truffles and foie gras.

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4 of 10

Grilled Steak with Cucumber-and-Daikon Salad

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Chef Way David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of yuzu (a citrus), chiles and salt.

Easy Way Home cooks can use a grill pan or any kind of outdoor grill for strip steaks. The topping: lemon zest, chile, daikon and cucumber salad.

5 of 10

Japanese Steamed Cod with Daikon

Credit: © ROY ZIPSTEIN
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6 of 10

Carrot and Daikon Pickles

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Chef Way As these recipes prove, even Japanese chefs love butter; Takashi Yagihashi cooks beets in it.

Healthier Way Roast the beets without any fat.

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7 of 10

Mixed Green Salad with Beets and Daikon

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Chef Way As these recipes prove, even Japanese chefs love butter; Takashi Yagihashi cooks beets in it.

Healthier Way Roast the beets without any fat.

8 of 10

Oxtail Soup with Daikon and Ramen Noodles

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Oxtail is a popular ingredient in Hawaiian cooking. Roy Choi makes it the base for the broth of his hearty soup and adds plenty of the tender braised meat as well. The soup is also packed with ramen noodles and sliced daikon and leeks, and then garnished with crisp, sweet fried garlic chips.

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Beet-and-Orange-Infused Daikon with Onion Puree

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Inspired by the Chinese-French artist Zao Wou-Ki, Pierre Gagnaire's ingenious and surprisingly simple dish looks like a brush dipped in magenta paint.

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Broiled Yellowtail Collar with Daikon

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The foods of the Japanese izakaya (taverns) are among the most beloved in the world. There’s not a chef in the country who doesn’t try his or her hand at chawanmushi, ramen, soba and yakitori. Surprisingly, though, very few home cooks do. Myths abound about arcane ingredients and difficult techniques, but that couldn’t be less true. “This is simple, easy bar food,” F&W contributing editor Andrew Zimmern says. If you can’t find yellowtail collars, you can use tuna, salmon or swordfish collars instead.

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