Cookbook:White Radish
| White Radish | |
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
White radish or Asian radish is a large group of radishes common to Southeast and East Asian cuisines.[1][2]
Characteristics
editWhile there are a few different varieties of white radish, they are all very similar, with crisp, white, juicy flesh and a milder flavor than that of red radish.[1][3][4] The daikon or Japanese variety is typically large and elongated, somewhat resembling a carrot.[1][4][5] The mu or Korean variety is rounder, with a shape somewhat like that of a potato.[4][6][7] Cantonese lo bak is considered a little "spicier", though not much.[4] The chonggak variety is small, with a wider bottom than top.[8] When cooked, white radish mellows out in flavor.[4][9]
The radish greens are also edible, with a slightly peppery flavor.[4]
Selection and storage
editWhen selecting white radishes, you want to look for those with firm and heavy flesh with no softness, bruising, sponginess, or wrinkling.[1][4][9] If the greens are still attached, they should be bright green and healthy-looking.[9] The root keeps well, wrapped in a paper towel inside a plastic container, for a couple weeks.[4][5][9][10] Make sure to remove the leaves from the root before storage, because they will otherwise sap the root and make it spongy.[4][9] The leaves will keep in a plastic container for a few days.[4][5]
Use
editWhite radish is served in a variety of ways, from raw to cooked, and across a variety of cuisines.[3][4][9] Cooked, it can be braised, made into cakes, or added to soups and stir-fries.[1] Raw, it can be slivered, ribboned, or grated for garnish or incorporation into salads and other raw preparations.[2][4] It is also pickled, as in kimchi, danmuji, takuan, and more.[1][3]
The radish is often peeled before use, though the skin is thin and technically edible.[1][4]
Substitution
editIf you can't find any variety of white radish, jicama will provide a similar crisp and watery texture, though the flavor is quite different.[6]
Recipes
editReferences
edit- ↑ a b c d e f g "Why Daikon Radishes Deserve More Love". Kitchn. Retrieved 2024-05-30.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g h i j k l m "What Is Daikon Radish?". The Spruce Eats. Retrieved 2024-05-30.
- ↑ a b c Stradley, Linda; Brenda (2015-09-14). "Daikon Radish". What's Cooking America. Retrieved 2024-05-30.
- ↑ a b Choi, Yejin (2022-08-11). "What Is Daikon? The Crispest, Coolest Vegetable We Know". Bon Appétit. Retrieved 2024-05-30.
- ↑ Maangchi. "Daikon radish - Maangchi's Korean cooking ingredients". Retrieved 2024-05-30.
- ↑ Maangchi. "Ponytail radish (Chonggakmu) - Maangchi's Korean cooking ingredients". Retrieved 2024-05-30.
- ↑ a b c d e f "What Are Daikon Radishes?". Southern Living. Retrieved 2024-05-30.
- ↑ Maangchi. "Korean radish (Mu) - Maangchi's Korean cooking ingredients". Retrieved 2024-05-30.