Ingredient Name: Daikon. Also called Turnip, White Radish, and Chinese Radish.
Ingredient Name in Chinese: 白蘿蔔 (Bái luó bo)
- Daikon is a mild-flavored white radish in the shape of a giant carrot that can be between 7 – 14 inches long.
- Although best known in the West by its Japanese name, daikon did not originate from Japan. Rather, it is from the continent of Asia.
- Many varieties of daikon exist. Some are long and skinny in shape while some are short and stubby.
- Daikon can be eaten raw or cooked in Asian cuisine. It is often used in soups, stews, pickling, and stir-frying. Another popular use of daikon by the Chinese is to shred them to make steamed or pan-fried turnip cakes.
- In season in the winter months.
Daikon Uses and Health Benefits:
- Rich in vitamin C and minerals like potassium and folate, daikon is a low-calorie and high fiber root.
- 3 ounces of daikon contains only 18 Calories, while offering 38% of the RDA (Recommended Diet Allowance) for vitamin C.
- In Chinese medicine, daikon is known to help with digestion, ease constipation, and eliminate heat from the body
- Quickly rinse under cool water before peeling.
- Depending on how the daikon will be cooked, the root can be cut into slices, strips, or shredded.
- See a list of soup recipes using daikon.
Where to Buy:
- Daikon is sold in Asian grocery stores during the winter months.
- Also available fresh year-round online.
How do you use your daikon? Leave a comment below to share your ideas.
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