CookEatShare is also available in English
Cerrar

Ingredient

Bookmark and Share

Daikon is larger and milder than its relative, the red radish. The Japanese like to grate it and serve it with sushi or sashimi, but you can also pickle it, stir-fry it, or slice it into salads. Japanese daikons tend to be longer and skinnier than their Chinese counterparts, but the two varieties can be used interchangeably. Choose specimens that are firm and shiny. They don't store well, so try to use them right away.

Promedio 0/5

0 votos

click hearts to rate
0 evaluaciónes
0 comentarios

Also known as

  • Daikon
  • White radish
  • Japanese radish
  • Chinese radish
  • Icicle radish
  • Lo bak
  • Loh baak
  • Loh buk
  • Oriental radish
  • Lo pak

Substitutes

jicama (This is especially good in recipes that call for daikon to be grated.) OR young turnip (for pickling) OR radish (not as hot) OR black radish (much more pungent) OR pickled ginger (as a garnish) OR parsnips (in soups or stews) OR turnips (in soups or stews)
How good does this ingredient look to you?
roll over hearts and click to rate

Leave a review or comment

  • Calificación: 0
click hearts to rate