Braised Daikon

Unlike in the Stirfried Daikon recipe, for this dish you want to cook the radish until it is tender, but still not falling apart. You can easily make this vegan by using water or vegetable stock for the liquid, although a good homemade chicken stock adds a more complex, rich flavor. Daikon, also called Asian radish, can be purchased in Asian markets, but it’s also more and more readily available in conventional grocery stores that feature an Asian vegetable section. My favorites of course come from the farmers’ market, where you can buy just about any variety (and in giant sizes, which the kids call “killer daikon”). For more information on daikon, visit Kitazawa Seed Company‘s site.


  • 1 daikon, approximately 1 lb, peeled and cut into matchsticks
  • 1 small carrot, peeled and cut into matchsticks (save the peels for making soup!)
  • 1 tsp sea salt
  • 1 T oil
  • 1 c water or broth or stock, homemade if possible, low-sodium organic if storebought
  • salt to taste


  1. Toss the daikon and carrot with the salt and set aside for 30 m, then rinse in cool water and wring out in a clean kitchen towel.
  2. Heat the oil in a wok over medium high heat until it shimmers, then add the vegetables and stirfry quickly until they are coated with oil and begin to brown slightly.
  3. Add 1/2 c of the liquid, bring to a boil, and reduce to a simmer, occasionally stirring gently, until the liquid is absorbed and the vegetable is tender. You may have to add more liquid in 2 T increments before the vegetable is tender enough.
  4. Adjust the seasoning (you may not need to add any salt), and serve.

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