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19.09.2019

Daikon is a Japanese radish, a vegetable that is not very popular. However, it can be used to make delicious salads.
Daikon is distinguished by excellent taste characteristics and the presence of many useful substances. In the composition - potassium, carotene, vitamins of groups B, C, PP. Daikon contains many trace elements necessary for a person, and contributes to the normal function of the gastric tract, better digestion of food, stimulates appetite.

Ingredients of the recipe

Daikon - 600 gr,
head of red sweet onion,
green peas - 100 gr,
sesame oil - 2 tbsp. l,
rice vinegar - 2 tbsp. l,
black sesame seeds - 2 tbsp. l,
honey - 2 tbsp. l,
soy sauce - to taste.

Cooking method: how to make daikon salad.

I found the recipe for this light salad in Japanese cuisine. I recommend trying daikon salad for vegetarians, and also use it as a meal on fasting days. We clean the daikon from the skin and rub it on a coarse grater into thin strips or cut it with a knife. Chop the head of red onion into half rings. Cut the pea pods across into small pieces. Peas can be replaced with green beans. Peas or beans are pre-boiled for no more than 3 minutes in boiling water. Mix prepared vegetables. Then we prepare the salad dressing. To do this, whisk sesame oil with honey and rice vinegar with a whisk. We fill the salad with this sauce, mix and send it to the refrigerator to soak vegetables for an hour.

Serve daikon salad sprinkled with black sesame seeds and soy sauce. I advise you to eat this salad immediately, if you cannot, then do not store it in the refrigerator for more than a day. Enjoy your meal!

Recipe 2. Daikon and apple salad (vegetarian)

Vegetarians will love this simple salad. A wonderful salad for dinner, and as a side dish for a serving of protein (meat, poultry, fish, eggs) or on its own if you want something light.

Ingredients:

300 g daikon radish
2 green apples
2 small carrots
50 gr. walnuts
3 tbsp vegetable oil
1 tbsp white wine vinegar
some dill or parsley
salt, pepper to taste.

Cooking process:

1. Peel radishes, carrots and apples. Cut the apples in half, remove the core and cuttings. Grate radishes, carrots and apples on a coarse grater.

2. Lightly dry the nuts in a pan without oil, stirring constantly, cool and chop coarsely.

Prepare dressing with oil, vinegar, salt and pepper.

4. Pour over the salad and mix. Sprinkle generously with nuts on top. You can decorate the salad with halves of walnuts.

Recipe 3. Meat salad with daikon

I saw an uncle in the market selling something completely incomprehensible - huge white root crops, the size of a man's hand. It turned out to be a daikon radish. I've read about it before, but I've never seen it (although maybe I just didn't pay attention).

I chose the smallest "log", dragged the prey home. I tried.

Daikon tastes strongly reminiscent of an ordinary cabbage stalk - the same light specific bitterness, the same juiciness and the same crunchiness. And only then, after one or two minutes, a mild aftertaste appears, like a radish. In general, I liked the daikon.

I got a few recipes from the seller.

The easiest is to grate the daikon and fill it with sunflower oil. Or, alternatively, add sauerkraut.

Well, in the end, he gave out a recipe for daikon with meat. This recipe seemed to me more interesting and I quickly prepared it, since it does not require any excessive labor costs.
The salad came out very pleasant - juicy, crispy, with an interesting combination of flavors: sweet onion, salty meat and slightly spicy radish. I used mayonnaise as a dressing and the salad turned out to be very satisfying.
For my taste, fresh tomatoes are very suitable for this salad, but you don’t need to add them to the salad, but cut into slices and eat as a bite.

COMPOSITION: 300g daikon radish, 200~300g boiled meat, 2~3 large onions (300~400g)

Cut the onion into thin half rings and fry in a small amount of vegetable oil. Make the fire for frying lower than average. Fry with stirring until golden brown, being careful not to burn.

Wash the daikon, peel and cut into thin strips (or, better, grate for carrots in Korean).

Cut the meat into strips, the thickness tending to the thickness of a match.
Mix onion, meat and daikon. If desired, you can salt.

Fill to taste:
- mayonnaise;
- sour cream;
- vinegar (preferably apple) with vegetable oil;
- lemon juice with vegetable oil;
- soy sauce with vegetable oil.

Lenten version of the recipe
Eliminate meat (or replace it with mushrooms).
As a dressing, use only lean products (see paragraphs 3-5 of dressing options).

Recipe 4. Daikon salad with garlic sauce

The salad is moderately spicy and unusually fresh. I recommend eating it with meat or chicken.

Ingredients:

Daikon 500 gr.
Salad seasoning
Garlic 2 cloves
Vinegar 3% 1 tbsp.
Sugar ½ tsp
Vegetable oil

Cooking:

Peel the daikon, grate it on a carrot grater in Korean style with long straws.
Salt, pepper, stir and leave for 30 minutes. Drain the resulting juice.
Cut the garlic not very finely, quickly fry in vegetable oil.
Put the fried garlic together with the oil in which it was fried, put in a bowl, add vinegar, sugar, salt, mix everything.
Pour the resulting sauce over the radishes.
Garnish the salad with parsley sprigs.

Recipe 5. Spicy daikon salad

Ingredients:

1 small daikon or part of the root weighing 300-350 g
1 fresh cucumber
1 fresh carrot
1 teaspoon Italian herbs
from a quarter to a half teaspoon of dry garlic (from a bag)
a pinch of ground black pepper
1 teaspoon French mustard
2-3 tbsp. tablespoons of nut butter
chopped herbs, salt to taste

Cooking method:

Well washed and dried daikon, carrots and cucumbers are grated for Korean carrots. If it is not there, we rub it with more or less long chips on an ordinary coarse grater, holding the roots along it.
For dressing, put herbs, garlic powder, salt and pepper in a bowl. Add mustard and peanut butter, stir until smooth. We dress the salad.
Sprinkle chopped herbs on top - celery, parsley are perfect.
You can eat it right away, but it’s better to let it stand so that the vegetables are soaked with dressing.

Recipe 6. Salad with daikon and crab sticks

crab sticks 170g
fresh cucumbers 320 g
daikon radish 181 g
dill 60 g
boiled egg 113 g
Chinese cabbage 114 g
low-fat mayonnaise 117 g

Cut everything, season with mayonnaise and mix.

Daikon radish is not very popular in our area and in vain, because it makes delicious, and most importantly, healthy dishes. There are many recipes for making daikon - there are simple vitamin salads and snacks, as well as quite original first and second courses.

Following this recipe, you will make a spicy, savory salad that perfectly complements meat dishes.

Ingredients:

500 g radish;
2 cloves of garlic;
1 st. l. apple cider vinegar 3%;
1/2 tsp Sahara;
salt and pepper to taste.

Grate the radish, add salt, pepper and other hot spices to taste and leave for 30 minutes. marinate. The juice that stands out must be drained.

Cut the garlic into thin strips, fry. Pour the entire contents of the pan into a separate plate, add sugar and vinegar. Pour the resulting garlic sauce over the radishes.

pickled radish

Pickled daikon is an excellent appetizer for meat and fish dishes, and also acts as an ingredient for sushi. The radish is spicy and fragrant. It is sure to please lovers of savory dishes.

You will need:

1 kg Japanese daikon radish;
0.5 ml of water;
2.5 st. l. 9% vinegar;
4 tbsp. l. Sahara;
3 tsp salt;
1 st. l. turmeric;
5 cloves of garlic;
2 - 3 pcs. bay leaf;
3 - 4 pcs. cloves;
sweet pepper to taste.

Root crops must be thoroughly washed and peeled before use.

Cooking:

Cut the radish into thin circles, add salt and mix.
While the daikon is salting, prepare the marinade. Add sugar to water and add all spices except garlic. After boiling the composition, pour vinegar into it and remove from heat.
Cut the garlic into thin slices and add to the radish. Transfer the mass to a jar and pour in the hot marinade.

You can roll up the blank for the winter or put it in the refrigerator to infuse for 12 hours.

Note. You can store pickled radish in the refrigerator for no more than 2 weeks.

Meat snack with daikon

The dish is light, but at the same time satisfying. It's perfect for a holiday table.

Ingredients:

1 root crop;
300 g of boiled chicken;
carrot;
bulb;
2 eggs;
2 cloves of garlic;
salt and spices to taste;
mayonnaise.

This amount of ingredients makes 4 servings of a wonderful salad.

Cooking:

Grate the root crop on a fine grater, cut the chicken into thin strips.
Grind boiled eggs and raw carrots in the same way as daikon.
Onion cut into half rings, fry.
Combine all ingredients, salt, pepper and season with mayonnaise. Squeeze the garlic on top.

You can serve an appetizer on lettuce leaves or spread in waffle baskets.

Daikon salad with carrots and apple

Daikon salad with carrots and apple is dietary and cheap. To prepare it, you need 1/2 radish, 2 green apples and carrots.

Note. For a beautiful appearance, it is better to grate the radish on a grater for Korean carrots. As a result of this processing, a long straw should be obtained.

Daikon, carrots and apples should be grated. If the apples are not sour, then it is better to sprinkle them with lemon juice. Salt and pepper the finished salad and pour vegetable oil into it. Decorate with greenery on top.

With flounder in Korean

This is a traditional dish in Korea. It can be served as an appetizer for beer or as a side dish for potatoes.

You will need:

3 kg of radish;
2 dried flounders;
1/2 st. pepper paste;
50 g salt.

You can buy gochujang hot pepper paste or make your own.

Appetizer preparation:

Grind 1.5 kg of daikon into cubes, and the remaining radish into bars. Salt and leave under oppression for 2 days.
Peel the flounder from the skin, cut into small pieces.
Drain the juice from the radish, add the vegetable to the fish. Pour in the pepper paste.

Arrange the appetizer in jars and refrigerate. After 2 days, the dish is ready to eat.

Miso soup with daikon radish

Miso soup is also a traditional Korean dish. Daikon radish acts as a substitute for potatoes in it.

Ingredients:

1/2 root;
2 tbsp. l. miso paste;
2 tbsp. l. dashi powder;
50 g green onions, arrows of garlic or wild garlic;
salt and spices to taste.

The ingredients are designed for 1.5 liters of water. You can cook soup on meat or mushroom broth.

Cooking:

Pour dashi powder into hot water and add daikon, cut into thick bars. Boil 5 - 7 min. after boiling, until the radish is soft.
Add miso paste and chopped herbs. Boil 1 - 2 min.

Serve on the table, after 10 - 15 minutes. after the end of cooking, during which the soup has time to infuse.

Salad with crab sticks

This daikon salad is low in calories. It's quick and easy to prepare.

You will need:

2/3 root;
2 - 3 large cucumbers;
150 - 170 g crab sticks;
boiled egg;
head of red onion;
a bunch of dill;
mayonnaise;
salt.

Optionally, 100 - 150 g of Chinese cabbage can be added to the salad.

Note. Daikon radish does not give bitterness and it does not have a pronounced aroma, so it goes well with other vegetables in fresh salads.

Cooking:

Grate the daikon. Onion, crab sticks, cucumbers and egg cut into cubes.
Salad with salt, season with mayonnaise.

Sprinkle the top with chopped dill.

Pork stewed with daikon

This dish goes well with rice or noodles. It is moderately spicy and very aromatic.

Ingredients:

700 g collar;
1/2 large radish;
2 onions;
2 carrots;
gobo root;
3 cloves of garlic;
2 tbsp. l. honey and vegetable oil;
1/4 cup each sake, soy sauce and mirin
2 cinnamon sticks.

The ingredients are for 5 servings.

Cooking:

Cut the pork into 4 cm cubes. Fry in vegetable oil until golden brown.
Cut the onion and carrot into cubes, gobo and daikon into 2.5 cm thick slices. Finely chop the garlic.
Pour the vegetables to the pork and fry for 2 - 3 minutes. Add all the remaining ingredients and simmer under a closed lid for up to 1.5 hours over low heat.

The readiness of the dish can be judged by the pork - it should become soft.

Unusual lagman recipe

This is a traditional second dish of Central Asian cuisine. It is based on meat, vegetables and noodles. If you pour more liquid into the lagman, you get a full-fledged first course.

Ingredients:

0.7 kg of beef or lamb;
2 onions;
2 pcs. bell pepper;
1 daikon radish;
2 - 3 carrots;
200 g tomato;
2 cloves of garlic;
a bunch of greens;
salt and spices;
3 art. flour;
3 art. l. vegetable oil;
200 ml of water.

For cooking, you need a saucepan with a volume of at least 3 liters.

Cilantro, basil, parsley, celery are suitable as greens. From spices, you can choose black ground and hot red peppers, cumin and coriander.

Cooking:

Cut the meat into thin strips, onions into half rings, carrots into strips, radishes into thin bars, peppers and tomatoes into small pieces. Garlic should be passed through a press.
Put the meat in a saucepan, add vegetable oil. Simmer until juice evaporates. Then add onions, carrots and daikon. Pour in salt and spices.
When the vegetables become soft, you need to add pepper and garlic, and after 5 - 7 minutes. pour in the tomatoes.
After 5 min. quenching pour 2 - 2.5 liters of water and cook for 25 - 30 minutes. until meat is ready. Sprinkle chopped herbs on top.
Make "stringy" noodles. Combine flour with water, add a pinch of salt. Knead the dough, grease it with vegetable oil. Leave for 10 minutes, then knead for at least 7 minutes. Roll out the workpiece into a thin layer, cut into strips 8 cm wide. Stretch and fold each strip in half, then stretch again and fold in four, repeat again. Cut into strips to make thin noodles.
Dip the blanks in boiling water, cook for 2 minutes. Throw away in a colander.

Put the noodles on a plate, send the stew with vegetables on top. Overeating!

Daikon Kimchi

This is the main Korean dish that is prepared, without exaggeration, in every Korean family.

Ingredients:

0.6 kg daikon;
3 cloves of garlic;
1 st. l. rice flour;
120 ml of water;
0.5 st. l. chopped ginger;
1 st. l. Sahara;
1.5 st. l. salt;
2 tbsp. l. red hot pepper;
3 art. l. Thai fish sauce;
some green onions.

On average, from a given amount of products, 8 servings of snacks are obtained.

Daikon must be cut into small cubes, pour 1 tbsp. l. salt and leave for 30 minutes. Then rinse the radish under running water.
Pour rice flour into water, heat (but do not boil) to make a white liquid.
Add spices and garlic, passed through a press.
Daikon mixed with finely chopped herbs, pour hot sauce.

Leave the kimchi overnight at room temperature and then refrigerate for 5 days.

To cook a daikon dish, you do not need to have any special skills. This vegetable, so beloved by the Japanese, is quite self-sufficient both in composition and in taste.

Daikon Recipes

This vegetable is a type of radish. In contrast, the daikon is devoid of bitterness. Due to its mild taste, it practically does not require any processing. It can be eaten simply grated with sour cream. Any daikon dish is very useful. The vegetable is rapidly gaining popularity in Russia and Europe. In Asia, it is used for carving: craftsmen carve delightful figures and flowers from it. Dishes from daikon with a photo give us the opportunity to see what a dense white pulp this vegetable has. In addition to being used for carving, it is put into many national dishes of Korea and Japan: kimchi, salads, as an addition to sushi and fish dishes. Daikon is added to served boiled with soy sauce, stewed with seafood, marinated with vinegar, as an appetizer. In addition, the vegetable is salted for the winter. It is very popular in Vietnam and India. Nutritionists recommend the daikon dish to those who want to lose weight. But you need to be careful with it if you have stomach problems.

Stewed and fried daikon dish

To some, this vegetable, when fried, resembles a potato. You can also try adding it to soup. Prepare the simplest daikon stew in a pan. To do this, you do not need anything other than this vegetable, onions and cream. Cut the peeled daikon into slices in advance and, after salting, leave for 10 minutes. Shake from time to time, and then drain the resulting liquid. Fry in a pan, then add onions. Simmer everything together until done for half an hour. You can fry the daikon in a batter of eggs and flour. To do this, it is cut into slices no thicker than 0.5 cm, rolled in an egg, then in flour or starch (breadcrumbs can also be used) and fried in hot deep fat. Serve as a hot appetizer with mayonnaise. You can add two pieces of fried daikon, coat with a cream of unsweetened cottage cheese with herbs. Get another fragrant snack option. It is convenient to cook daikon in a slow cooker. After preliminary preparation, when the vegetable releases juice and is squeezed out, it must be fried in a pan. Then transfer to a slow cooker, pour cream, sprinkle with spices for potatoes. Add a spoonful of mayonnaise. Cook in the "Extinguishing" mode for no more than an hour.

Daikon salads

They go well with meat and chicken dishes, they have a moderately spicy and fresh taste. One option is to pour grated or julienned daikon made from finely chopped garlic fried in oil and vinegar. Parsley goes well with this salad. Daikon goes well with the same light vegetables - paprika or cucumber. To make the salad more satisfying, put slices of lean ham in it. A very successful combination of daikon with (it is better to use wine or

Daikon is a Japanese radish, a vegetable that is not very popular. However, it can be used to make delicious salads.

Daikon is distinguished by excellent taste characteristics and the presence of many useful substances. In the composition - potassium, carotene, vitamins of groups B, C, PP. Daikon contains many trace elements necessary for a person, and contributes to the normal function of the gastric tract, better digestion of food, stimulates appetite.

Recipe 1. Japanese daikon salad with onions and peas

Ingredients of the recipe

Daikon - 600 gr,
head of red sweet onion,
green peas - 100 gr,
sesame oil - 2 tbsp. l,
rice vinegar - 2 tbsp. l,
black sesame seeds - 2 tbsp. l,
honey - 2 tbsp. l,
soy sauce - to taste.

Cooking method: how to make daikon salad.

Recipe 2. Daikon and apple salad (vegetarian)

Vegetarians will love this simple salad. A wonderful salad for dinner, and as a side dish for a serving of protein (meat, poultry, fish, eggs) or on its own if you want something light.

Ingredients:

300 g daikon radish
2 green apples
2 small carrots
50 gr. walnuts
3 tbsp vegetable oil
1 tbsp white wine vinegar
some dill or parsley
salt, pepper to taste.

Cooking process:

1. Peel radishes, carrots and apples. Cut the apples in half, remove the core and cuttings. Grate radishes, carrots and apples on a coarse grater.

2. Lightly dry the nuts in a pan without oil, stirring constantly, cool and chop coarsely.

Prepare dressing with oil, vinegar, salt and pepper.

4. Pour over the salad and mix. Sprinkle generously with nuts on top. You can decorate the salad with halves of walnuts.

Recipe 3. Meat salad with daikon

I chose the smallest "log", dragged the prey home. I tried.

I got a few recipes from the seller.

The easiest is to grate the daikon and fill it with sunflower oil. Or, alternatively, add sauerkraut.

COMPOSITION: 300g daikon radish, 200~300g boiled meat, 2~3 large onions (300~400g)

Cut the onion into thin half rings and fry in a small amount of vegetable oil. Make the fire for frying lower than average. Fry with stirring until golden brown, being careful not to burn.

Wash the daikon, peel and cut into thin strips (or, better, grate for carrots in Korean).

Cut the meat into strips, the thickness tending to the thickness of a match.
Mix onion, meat and daikon. If desired, you can salt.

Fill to taste:
- mayonnaise;
- sour cream;
- vinegar (preferably apple) with vegetable oil;
- lemon juice with vegetable oil;
- soy sauce with vegetable oil.

Lenten version of the recipe
Eliminate meat (or replace it with mushrooms).
As a dressing, use only lean products (see paragraphs 3-5 of dressing options).

Recipe 4. Daikon salad with garlic sauce

The salad is moderately spicy and unusually fresh. I recommend eating it with meat or chicken.

Ingredients:

Daikon 500 gr.
Salad seasoning
Garlic 2 cloves
Vinegar 3% 1 tbsp.
Sugar ½ tsp
Vegetable oil

Cooking:

Peel the daikon, grate it on a carrot grater in Korean style with long straws.
Salt, pepper, stir and leave for 30 minutes. Drain the resulting juice.
Cut the garlic not very finely, quickly fry in vegetable oil.
Put the fried garlic together with the oil in which it was fried, put in a bowl, add vinegar, sugar, salt, mix everything.
Pour the resulting sauce over the radishes.
Garnish the salad with parsley sprigs.

Recipe 5. Spicy daikon salad

Ingredients.

It would seem: pale radish, know your place. Meanwhile, the place of this root crop is one of the first in the diet of those who eat wisely and think about their health. Daikon literally lies at the heart of Asian cuisine: local farmers grow fruits up to two meters long - enough for any culinary experiments. In today's review, we have selected for you five very tasty dishes with this root crop.

Wise Japanese centenarians and slender Asians daily prepare a variety of dishes from daikon - from raw salads to complex hot side dishes. So what prevents us from adding a spoonful of spicy and juicy daikon to insipid everyday life?

This is the case when the spicy taste is combined with great benefits. Regular improvisations in the kitchen with daikon will provide an excellent detox by stimulating the work of the intestines, liver and kidneys. There is a chance that blood sugar levels will return to normal, so remember: if you have sweet pancakes with chocolate sauce for breakfast, then for lunch - a large portion of daikon dish. The root crop contains a lot of folic acid and iron, which means that for vegetarians with their tendency to anemia, this is a vital product. During the cold season, dishes from fresh daikon will help you painlessly survive trips to the subway and not pay attention to sneezing colleagues in the office. The bactericidal properties of the root crop have earned such fame that many doctors prescribe fresh daikon juice as a medicine. However, we do not offer such extreme recipes.

Our recipes are for those who want to fill the kitchen with the tastes of different continents and go on a culinary journey without leaving home. In the home refrigerator, the daikon quickly loses its elasticity and taste. Therefore, returning from a supermarket or market with a large sweet root in a shopping bag, immediately go to the stove. Do not forget to grab curly bunches of greens and onions, nuts and soy sauce at the same time - faithful companions of daikon dishes.