Daikon Radish Recipes: 5 Must-Try Vegan Daikon Radish Recipes to Elevate Your Vegan Cooking

Introduction

This article presents 5 delicious daikon radish recipes, all of which are vegan. Daikon radish, a versatile and nutritious root vegetable, takes center stage in our collection of delectable vegan recipes. Packed with essential vitamins, minerals, and dietary fiber, daikon radish offers a plethora of health benefits, supporting digestion, immunity, and overall well-being. From its crisp texture to its mild, earthy flavor, daikon radish adds a delightful touch to a variety of dishes, making it a popular choice among vegans and health-conscious individuals.

However, despite its numerous merits, some may face challenges when incorporating daikon radish into their diet or during its culinary preparation. In this comprehensive article, we explore the immense value and positive impact of including daikon radish in a vegan diet. From highlighting its nutritional prowess to addressing common concerns and offering innovative recipes, we aim to empower readers with an array of delightful plant-based options. Whether you’re a seasoned vegan enthusiast or a curious novice, join us on a flavorful journey with daikon radish as your culinary companion, elevating your vegan cooking experience to new heights.

1. Braised Daikon Radish

This daikon radish recipe will teach you how to make Braised Daikon Radish. Indulge in the delightful flavors of Braised Daikon Radish – a savory and satisfying vegetarian dish! This recipe features tender daikon radish pieces stir-fried to perfection with a harmonious blend of light and dark soy sauce, creating a rich umami taste. The addition of green onions adds a refreshing touch. For a variation, transform the daikon radish water into a comforting soup. Versatile and delicious, this dish promises to elevate your vegetarian cooking to a whole new level of culinary enjoyment. Try it now for an unforgettable plant-based feast.

Ingredients:

daikon radish                                             500g

green onion                                                  1

light soy sauce                                      2 tablespoons

dark soy sauce                                      ½ tablespoon

Salt                                                              2g

Sugar                                                           2g

Cooking oil                                           1 tablespoon

Water                                                        150ml

Method:

1. Clean the daikon radish and remove the outer skin. Cut it into small pieces. Clean the green onion and chop it into small pieces.
2. In a pot, bring water to a boil. Add the daikon radish and a small amount of salt. Cover the pot and boil for 1 minute. Turn off the heat and let the daikon radish sit in the pot for 5 minutes. Remove the daikon radish and drain the excess water. This step is to remove the bitterness of the daikon radish.
3. Heat the pot until dry. Add oil and wait for it to smoke. Then add the daikon radish and stir-fry for 1 minute.
4. Add the light soy sauce and dark soy sauce, and stir-fry for 2 minutes.
5. Add an appropriate amount of water, cover the pot, and simmer over low heat for 10 minutes. Stir-fry 1-2 times during this period to prevent sticking.
6. Increase the heat to high, add an appropriate amount of sugar and salt, and stir-fry evenly. Sprinkle with chopped green onions.

Summary:

In step 3, if you find it difficult to control the taste of the daikon radish, you can omit the salt. The daikon radish water produced in this step, when combined with oil and rock sugar, and garnished with some green onions, can become a simple daikon radish soup. In step 6, add just enough water to barely cover the daikon radish.

2. Pickled Daikon Radish

This daikon radish recipe will teach you how to make pickled daikon radish. Experience the delectable flavors of Pickled Daikon Radish – a zesty and tangy vegan delight! This recipe offers a perfect balance of savory and sweet notes, achieved through careful marinating with soy sauce, vinegar, and sugar. The daikon radish’s natural crunchiness is preserved, creating a refreshing and satisfying texture. For a hint of spiciness, the optional chili peppers add an extra kick to the overall taste. Enjoy this simple yet delightful pickled dish as a delightful addition to your vegetarian culinary repertoire. Try it now and savor the exquisite taste of pickled perfection!

Ingredients:

daikon radish                                            500g

Salt                                                         as needed

Sugar                                                      as needed

garlic cloves                                                  2

light soy sauce                                      8 tablespoons

white vinegar                                        2 tablespoons

Cold purified water                                  as needed

small chili peppers (optional)               2

Method:

1. Place the radish in water and wash it. Rub the surface of the radish with salt. There’s no need to remove the skin of the radish.
2. Slice the radish into thin slices, approximately 1-2 millimeters thick.
3. Add half a tablespoon of salt to the radish and mix well. Let it sit for 1 hour. During this time, the radish will release a significant amount of liquid. Remove this liquid.
4. Add half a tablespoon of sugar to the radish and mix well. Let it sit for 30 minutes. Again, the radish will release liquid. Remove this liquid.
5. Rinse the radish in purified water and drain the excess water.
6. Add 1.5 tablespoons of sugar to the radish and mix well. Let it sit for 30 minutes. Remove the released liquid, but there’s no need to rinse the radish this time.
7. Slice the garlic cloves into small pieces. Cut the chili peppers into small segments.
8. Season the radish. Add 8 tablespoons of light soy sauce, 2 tablespoons of white vinegar, 2 tablespoons of sugar, garlic, chili peppers (optional), and approximately 8 tablespoons of purified water to the radish. Stir well to ensure that the radish is fully soaked in the sauce.
9. Cover the container and refrigerate for 24 hours.

Summary:

In step 1, thorough cleaning is necessary as the radish skin is not removed. In step 2, the radish slices should neither be too thin nor too thick, as excessive thinness may result in a loss of crispness, while excessive thickness may hinder flavor absorption. Steps 3-5 involve three rounds of marinating to remove the radish’s raw and bitter taste. The alternating use of salt and sugar helps balance the flavor and prevents the radish from becoming too salty. In step 8, it is important to ensure that the radish is fully immersed in the marinade. If not, you can adjust the amount of light soy sauce and purified water accordingly or use a relatively smaller container.

Adjust the quantity of chili peppers according to personal taste preference, but it is not recommended to completely remove them. The spiciness adds richness to the flavor of this recipe, even if it is just a mild spiciness.

3. Daikon Radish Salad

This daikon radish recipe will teach you how to make daikon radish salad. Delight in the vibrant flavors of Daikon Radish Salad – a refreshing and savory vegetarian treat! This recipe brings together the crispness of daikon radish and carrot, combined with the aromatic allure of ginger and cilantro. The Sichuan peppercorns infused oil adds a unique touch of mild spiciness, perfectly balanced by the tangy notes of rice vinegar and a hint of sweetness from sugar. Customize with chili pepper for an extra kick! Embrace the deliciousness of this simple yet enticing salad, making vegetarian cooking a truly enjoyable gastronomic experience. Try it now and savor the taste of pure culinary delight!

Ingredients:

daikon radish                                     1(about 500g)

carrot                                                  ½(about  50g)

cilantro (coriander)                     1 stalk

Ginger                                15g

Salt                                                    1 tablespoon+1g

Sugar                                 2 tablespoons

Rice vinegar                           2 tablespoons

Sugar                                2 tablespoons

Sichuan peppercorns                          20

Cooking oil                           2 tablespoons

Sesame oil or olive oil                  1 teaspoon

Chili pepper (optional)

Method:

1. Wash the daikon radish, peel it, and cut it into shredded pieces. Wash the carrot and cut it into shredded pieces. Wash the ginger, peel it, and cut it into shredded pieces. Wash the cilantro and chop it. Finely chop the chili pepper.
2. Place the daikon radish in a container, add 1 tablespoon of salt, and mix well. Marinate for 10 minutes.
3. Remove the liquid released by the daikon radish and squeeze the daikon radish shreds to remove excess moisture.
4. Place the daikon radish, carrot, ginger, cilantro, and chili pepper in a separate container. Set aside.
5. Heat a pan until dry, add oil and Sichuan peppercorns. Heat the oil and continue heating for about 10 seconds to release the fragrance of the Sichuan peppercorns.
6. Remove the Sichuan peppercorns and pour the hot oil evenly into the container from step 4.
7. Add an appropriate amount of salt(1g), rice vinegar, sugar, and sesame oil (or olive oil) to the container. Mix well.

Summary:

In step 1, if you want to retain the spiciness of the daikon radish, you can keep its outer skin. In step 2, only the daikon radish needs to be marinated; the carrot does not require marination. In step 6, be careful of splattering hot oil when dealing with the Sichuan peppercorns. Alternatively, you can choose to leave the Sichuan peppercorns in the mixture and remove them when consuming. Adjust the amount of ginger and chili pepper according to personal taste preferences.

4. Pan Fried Daikon Radish

This daikon radish recipe will teach you how to make pan fried daikon radish. Indulge in the delightful flavors of Pan-Fried Daikon Radish – a scrumptious and savory vegan delight! This recipe transforms daikon radish into tender, golden-brown segments, infused with the rich umami taste of light soy sauce and the subtle heat of doubanjiang. The cooking process ensures a perfect balance of flavors, allowing the daikon radish to absorb all the deliciousness. Topped with a luscious thickened daikon radish soup, this dish is a culinary masterpiece that elevates vegetarian cooking to new heights. Try it now and savor the irresistible taste of this delightful plant-based creation!

Ingredients:

daikon radish                                    1 (approximately 500g)

light soy sauce                                          1 teaspoon

salt                                                                1 g

doubanjiang (fermented broad bean paste)          1 teaspoon

cornstarch                                                      1 g

cooking oil                                    2 tablespoons

Method:

1. Peel and clean the daikon radish. Cut it into 6 equal segments.
2. Trim the edges of each daikon radish segment to round them off, which not only improves the appearance but also prevents the daikon radish from cracking when heated.
3. Make 2 shallow cuts (forming an X-shaped incision) on one end of each daikon radish segment. The depth of the cuts should be half the thickness of the daikon radish. This allows for faster heating of the daikon radish’s interior and better flavor absorption.
4. Place the daikon radish segments in a pot and add enough water to completely submerge them. Heat the water until it boils.
5. Add light soy sauce, salt, and doubanjiang to the pot. Stir well. Cover the pot and continue heating.
6. After 15 minutes, test the tenderness of the daikon radish with a toothpick or a sharp object. The toothpick should easily penetrate the daikon radish. Reserve the daikon radish soup for later use.
7. Remove the daikon radish segments from the pot and place them in a dry pan, ensuring that the incised side of the daikon radish is in contact with the surface of the pan. Use the heat from the pan to dry the surface moisture of the daikon radish.
8. Once the surface moisture of the daikon radish has dried, add cooking oil to the pan. Fry the daikon radish segments until they turn golden brown on both sides. Remove and set aside.
9. In the same pot, add 100g of the reserved daikon radish soup from step 6 and heat it until it boils. In a separate bowl, mix 3 tablespoons of water with cornstarch to create a starch slurry. Add the starch slurry to the daikon radish soup, stirring well. Allow the daikon radish soup to boil again and thicken.
10. Pour the thickened daikon radish soup over the daikon radish segments.

Summary:

The remaining daikon radish soup can be used to make another delicious daikon radish soup dish by adding kelp and tofu. In step 10, you can sprinkle some ground black pepper on top according to personal taste. In step 5, the daikon radish easily absorbs flavors, so you don’t need to add a lot of salt-based seasonings. In step 8, be careful as softened daikon radish can easily break apart, so avoid flipping them too frequently. Cook them over low heat, flipping them approximately every minute and being patient with the process.

5. Daikon Radish Soup

This daikon radish recipe will teach you how to cook daikon radish soup. Indulge in the delightful flavors of Daikon Radish Soup, a delectable vegetarian recipe that celebrates the natural goodness of plant-based ingredients. This comforting soup combines shredded daikon, juicy tomatoes, and a savory tomato sauce infused with ginger and mushroom powder. A nourishing and easy-to-make dish that will tantalize your taste buds and add variety to your vegetarian cooking repertoire. Follow our step-by-step guide to savor the wholesome goodness of this aromatic Daikon Radish Soup.

Ingredients:

daikon radish           150g

tomato                           1

tomato sauce                  3 tablespoons

flour                               20 g

ginger                             10 g

oil                                   30 g

Salt                    2 g

Mushroom powder       1/2 teaspoon

hot water                         2 bowls(about 600ml)

Method:

1. Clean the daikon radish, peel it, and cut it into shredded pieces. Clean the ginger and cut it into shredded pieces.
2. Prepare the tomato. Make a shallow X-shaped cut at the bottom of the tomato and break the skin slightly. Bring a pot of water to a boil and cook the tomato in it for 1 minute. Remove the tomato and quickly cool it down in cold water. Peel off the skin and cut the tomato into small pieces.
3. Heat a dry pan, add oil, and heat it to 100°C (approximately 20 seconds). Add flour and stir until it forms a paste-like consistency. Add tomato sauce and stir-fry evenly.
4. Add hot water and the shredded daikon radish to the pan. Bring it to a boil and then simmer over low heat for 15 minutes.
5. Add the tomato, salt, and mushroom powder. Stir and cook for 1 minute. It’s ready to serve.

Summary:

In step 3, avoid using high heat. In step 4, if the liquid evaporates too much, you can add some additional hot water as needed.