Food and Recipes, Oriental Vegetable Reference and Recipe Guide, Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Oriental Vegetable Reference and Recipe Guide

Daikon and Lo Bok Radish

Appearance: Daikon (Japanese radish)

Daikon is a Japanese radish, which forms long tapered roots similar to a carrot. Colour is typically white, but red and green varieties are also available. Flesh is firm and crisp and flavours range from sweet and mild to pungent. Lo Bok is a Chinese radish that forms large oval roots. Again flesh is firm and crisp and flavours range from sweet and mild to pungent.

Use and Preparation:

To prepare, wash and peel as for carrots then slice, chop or grate as required for recipe. Both varieties can be used raw and also stand up to long cooking time. When used in cooked dishes it is best to prepare radish, then sprinkle with salt and let stand for 20 minutes, rinse well before adding to recipe, this will keep the radish crisp when cooking.

Oriental radish can be used raw in salads or side dishes, it can be pickled, used in stir-fry dishes, braised and boiled. This vegetable is also popular used in soups and stews.

Hearty Vegetable Soup / Carrot and Daikon Salad / Braised Beef and Radish / Pickled Oriental Radish

Hearty Vegetable Soup
5 cups (1.25L) chicken stock	¼ lb (75g) boneless chicken, cut into ¾ inch cubes (skin attached)
2 small carrots cut into wedges	6 inch (15 cm) piece of Daikon, cut into wedges
2 cups (500 ml) sliced bamboo shoots	6 fresh mushrooms, chopped
6 small potatoes peeled and cut in half	Salt to taste
1 tbsp (15 ml) soy sauce	2 tbsp (30 ml) cornstarch
2 tbsp (30 ml) cold water
In a large saucepan combine chicken stock, chicken and vegetables. Bring to a boil, cover reduce heat and simmer gently for 20 minutes or until vegetables are tender. Season to taste with soy sauce and salt. Mix cornstarch with water and add to hot soup. Continue cooking until soup has cleared and thickened slightly, serve hot.
Makes: 6 servings

Carrot and Daikon Salad
2 cups (500 ml) Daikon or Lo Bok radish grated	1 medium carrot grated
½ tsp (2 ml) salt	2 tbsp (30 ml) rice wine vinegar
2 tsp (10 ml) sugar	1 tbsp (15 ml) light soy sauce
Combine radish and carrot in bowl, sprinkle with salt and let stand for 30 minutes. Squeeze out accumulated liquid and transfer vegetables to a serving dish. Combine vinegar, sugar and soy sauce in a pan and bring just to a boil. Remove from heat and let cool before using. Pour dressing over vegetables, toss well to mix and refrigerate for 30 minutes before serving.
Makes: 4-6 servings

Braised Beef and Radish
2 tbsp (30 ml) oil	1 large Oriental radish, peeled and cubed
2 lbs (1 kg) Stewing beef	1 tbsp (15 ml) Oriental Five Spice Powder or 1-2 Star Anise
Water	Soy sauce or salt to taste
Heat oil in a braising pot, add beef and brown well on all sides. Add radish, spice powder and water to a depth of 1 inch (2.5). Cover and simmer gently until meat is tender. Adjust seasoning using salt or soy sauce to taste and serve.
Makes: 4-6 servings

Pickled Oriental Radish
1 lb (500g) Oriental radish, peeled and thinly sliced	1 tbsp (15 ml) salt
2 cups (500 ml) white vinegar	Pinch salt
1 clove garlic, crushed	2 ¼ cups (550 ml) white granulated sugar
Combine radish with salt. Toss 5-6 times every five minutes for 20 minutes. The salt will draw the moisture from the radish, so the finished pickle will be crisp. Meanwhile bring vinegar to a boil and add salt, garlic and sugar. Simmer gently until sugar is completely dissolved. Rinse radish and pat dry, place in sterilized jars and pour hot brine over leaving ½ inch headspace, and seal. Allow jars to cool and then refrigerate. Pickles should be ready to eat in three to five days, keep refrigerated.
Makes: 2 pints