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7 min read

Daikon Radish aka Asian Radish


Did you know?

  • It is a root vegetable common in Japanese and Asian cooking.
  • They have a crispy texture and are mild in flavor with a slightly peppery bite.
  • They are commonly white in color with leafy green tops, but they also come in a variety of colors and shapes.
  • They have about three-quarters of the potassium of a banana and half the amount of vitamin C in an orange.
  • The name Daikon translates from Japanese to mean “great root” and is a general descriptor used to encompass over 100 different varieties varying in appearance and flavor.


Daikon vs. Red Radish

Daikon and radishes are from the same family, but there are a few differences. The red radishes we slice and toss into salads are much smaller and sharper in flavor than the radishes used in Japanese cuisine. Red radishes are peppery whereas the white radish is mild and slightly sweet.


Fun Fact: Daikon radishes are one of the most cultivated vegetables in Japan and are viewed as a purifying food to detox the body and stimulate digestion.


Where to store it?

Daikon Radishes will last up to 2 weeks stored in the fridge in a plastic bag or wrapped in damp towel in fridge.


How to Use it?

After you wash them, they can be peeled if you like but not necessary. You can enjoy them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. You can also eat them raw. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads.


Here are 10 Ideas on How You Can Enjoy Them!

1. A New Kind of Coleslaw. Enjoy shredded radish instead of cabbage in your next batch of homemade coleslaw.

2.Roast them! Add cubed daikon radishes to your next pot roast or pan of roasted vegetables.

3. Expand Your Garden. Get your kids interested in fruits and veggies by helping them grow something. Radishes grow easily and your kids may even be persuaded to eat them after harvest.

4. Slow Cooked. Place daikon radishes in a baking pan or slow cooker with carrots, onions, garlic, low-sodium seasonings, low-sodium vegetable broth, lean meat and all of your favorite vegetables. Turn on low and let the juices and flavors start mixing for an all-in-one meal!

5. Add More Vitamin C! Mix one cup of fresh or frozen mango with ¼ cup carrot juice, sneak in ¼ cup of daikon radish, and add a handful of ice cubes. This adds vitamin C without changing the flavor!

6. As a Substitute. Use daikon radishes in any recipe that calls for radishes.

7. Baked, Boiled or Steamed. Use daikon radishes any way you would use a carrot, and then some. Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor.

8. Eat Them Raw. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads.

9. Radish … Cake? This traditional Japanese cake, also known as Daikon mochi, is made by combining shredded Daikon radishes, rice flour, various shredded or chopped vegetables, and dried shrimp. To make a healthier version, create cakes and lightly sauté in olive oil until browned on each side.

10.Homemade Asian Take-Out. Combine sliced daikon radishes, brown rice, one egg, all of your other favorite vegetables, and a small amount of low-sodium soy sauce in a wok. Stir-fry then enjoy a simple Asian-flavored main dish.




Daikon Radish Salad

Created by: Erin

This daikon radish recipe is dressed simply in a garlic vinaigrette and sprinkled with Korean red pepper powder for a bit of heat.



1 lbs daikon radish

1 TBSP sugar

1/2 TBSP Korean red pepper powder (optional)

1 tsp salt

2 green onions (thinly sliced)

2 cloves garlic (minced)

1 1/2 TBSP white vinegar


1. Peel the radish and cut into really thin strips. (I used a julienne peeler for this)

2. Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic.

3. Sprinkle the mixture with vinegar and mix well.

4. Adjust to taste, adding additional salt, sugar or vinegar, if needed.

5. Refrigerate until ready to serve.


Spicy Roasted Daikon Radish French Fries

Created by: Cooking on the Weekends

These fries are a sure fire way to get everyone to love daikon radishes! Great for a side dish or snack, and full of delicious Asian flavors, you simply won't be able to stop snacking on them!



3½ TBSP grapeseed oil

1½ tsp chili paste (I like Sambal Oelek)

1 tsp low sodium Tamari or soy sauce

½ tsp ginger, freshly grated

½ tsp granulated sugar

½ tsp Kosher salt (use half the amount if you're using table salt)

5 cups (about 1 ¾-pounds) Daikon radish, peeled & sliced


1. Preheat the oven to 475°F, and adjust a rack to the center.

2. Make the seasoning. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.

3. Prep Daikon. Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.

4. Assemble. Drizzle this over the Daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.

5.Roast. Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/flip them about halfway through the cooking time.)

6. Drain, cool and serve. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.


Boiled Daikon Radish

Created by: Judy

The best fall/winter side dish; easy, tasty, and full of immune-boosting nutrients.



1lb daikon radish

1 slice ginger

1 cup water or stock

1 TBSP oyster sauce or vegetarian oyster sauce

½ tsp salt (or to taste)

¼ tsp sugar

¼ tsp ground white pepper

1 scallion (chopped)

1/4 tsp sesame oil


1. Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock, 1 tablespoon oyster sauce, ½ teaspoon salt , ¼ teaspoon sugar , ¼ teaspoon ground white pepper, and stir to combine. Add the daikon.

2. Cover and bring everything to a boil, then reduce the heat to medium. Cook for 20 minutes until the daikon is fork tender, stirring occasionally.

3. Right before serving, add in the chopped scallion, and a few drops of sesame oil (optional). Mix well and serve!


Roasted Curry Daikon Radish

Created by: Just a pinch!

A delicious side dish instead of roasted potatoes!



1 1/2 lb daikon radish, cut into 1/2' pieces

3 thai chili peppers, chopped

1/4 cup olive oil, extra virgin

1 TBSP curry powder

1 1/2 TBSP kosher salt

1/2 tsp granulated garlic

1/4 tsp granulated onion

1/8 tsp lemon juice

chopped parsley & green onion for garnish


1. Preheat oven to 400°.

2 Combine all ingredients in a medium bowl; toss to coat. Let stand for at least 15 minutes.

3 Arrange radish pieces in a single layer on a cookie on a sheet; bake for 25-30 minutes or until golden brown.

4 Flip once during baking time. Garnish with parsley & green onion.


Simmered Daikon Radish with Chicken in Yuzu Sauce

Created by: I HEART UMAMI®

Daikon Radish Recipe simmered in Yuzu Sauce with chicken tastes savory, sweet, and a hint of citrus flavor. It’s delicious and healthy all year round.



1 lb. Daikon radish, see notes for substitute

1 lb. Chicken thighs, boneless and skinless

3.5 oz brown or white mushrooms, optional

1 tsp arrowroot starch

1.5 TBSP avocado oil

2-2.5 tsp grated ginger

1 tsp coarse sea salt, plus more to taste

1 cup chicken or vegetable stock 1 to 1.5 TBSP yuzu juice (or 1:1 ratio of lemon and lime juice with a touch of orange or grapefruit juice.)

1 ½ TBSP coconut aminos

1-2 bulbs scallions, chopped


1. Slice off both ends of the daikon radish. Rinse and scrub under tap water. Pat dry and use a peeler to peel off the outer skin. Dice it to cube shape, about 1 to 1 ½ -inch cubes.

2. Dice the chicken to 1 ½ -inch bite sizes. Slice off the bottom end of the mushrooms and break them to pieces, if using. In a small bowl, make a slurry with arrowroot starch and 1 tbsp water.

3. Preheat a large stir-fry pan or Dutch oven over medium heat until it feels warm when placing your palm near the surface, about 2-3 inches away. Add the oil, chicken, ginger, and 1 tsp salt. Sauté over medium-high heat for about 3 minutes.

4. Add stock, daikon radish, and mushrooms. Make sure the radish cubes are in contact with the liquid. Cover with a lid and bring it to boil, about 3-4 minutes.

5. Then lower the heat to medium-low and simmer for 15-20 minutes or until the daikon turns soft and can easily be poked through with a fork or chopstick. The color will turn from pale to translucent. Stir the pot periodically to ensure even cooking.

6. Season with yuzu juice and coconut aminos. Stir the slurry one more time before adding it to the pot. Gently toss for 30 seconds to thicken the sauce. Off heat, taste and add more salt, if desired.

7. Garnish with scallions. Serve warm.



Recipes are curated by Lauren

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