Daikon Radish: A Delicious Gentle Giant

The Ingredient: Daikon Radish

The daikon, also called the white radish or mooli, is a pretty impressive vegetable. Coming into season in Southern California in late summer, they are the gentle giants of the farmers market: a mild, pleasant root that can grow up to three feet in length, weighing in at more than 40 pounds in extreme cases (don’t worry—typically they hover closer to four pounds). Indeed, sometimes I get nervous buying them because I’m afraid I won’t know what to do with the whole thing (except club somebody, should the need arise).

Most often daikon radishes are used to make kimchi, the fermented Korean vegetable salad (Korea is in fact the largest consumer of radishes in the world), but the vegetable is good for digestion even without being fermented. It is packed with minerals and digestive enzymes similar to the ones found in the human digestive tract, which assist in breaking down carbohydrates, proteins and fats—thus the reason it is often served with raw fish and oily foods such as tempura in traditional Japanese cuisine. The huge veggies are also high in vitamin C and have diuretic and decongestive properties.

The Recipe: Crispy Daikon Cake

Serves 8 as an appetizer

Bon Appétit, February 2007

1 ½ pounds daikon, peeled, cut into 1-inch pieces

2 Chinese sweet pork sausages (lop chong), cut into 1/4-inch cubes (about 3 ounces)

½ cup finely chopped green onions (about 3 large)

2 tablespoons small dried shrimp, finely chopped

1 ½ cups water, divided

Nonstick vegetable oil spray

1 ½ cups rice flour

Fit processor with large-hole grating disk. Working with a few pieces of daikon at a time, place daikon pieces in feed tube and process until coarsely grated. Transfer daikon to bowl. Replace grating disk in processor with metal blade. Return daikon to processor and finely chop, using on/off turns.

Heat heavy large skillet over medium-high heat. Add sausage cubes to skillet and sauté until fat renders and sausage browns, about 5 minutes. Add green onions and dried shrimp; stir 1 minute. Add daikon with juices and ½ cup water; bring to boil. Reduce heat to medium; cook until daikon is soft and liquid is almost evaporated, stirring frequently, about 25 minutes. 

Meanwhile, spray 9-inch-diameter cake pan with 1 ½ inch-high sides with nonstick spray. Whisk rice flour and remaining 1 cup water in large bowl until well blended. Stir in daikon mixture. Season to taste with salt and pepper. Spread daikon mixture evenly in prepared pan. Place cake pan on metal rack set over simmering water in pot. Cover with lid; steam over medium heat until cake is set and firm to touch, occasionally adding more water to pot as needed, about 45 minutes. Remove pan from steamer; cool cake in pan 1 hour. Cover and refrigerate daikon cake in pan overnight. 

Run small knife around daikon cake to loosen. Invert onto cutting board. Cut cake into 1/2-inch-thick slices (not wedges), then cut each slice crosswise into 2-inch-long pieces.

Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Working in batches, add daikon cake slices to skillet and cook until golden brown, adding more oil to skillet for each batch as needed, about 5 minutes per side. Transfer slices to platter.

Serve with a blend of soy sauce and an Asian hot chili sauce (like sriracha), and sprinkle with toasted sesame seeds if desired.