Raw daikon root is a white fleshed radish that has a very mild taste and is very low in calories. It contains large amounts of enzymes that aid in fat and starch digestion as well as high levels of vitamin C, phosphorus and potassium. It also contains other phyto-nutrients that fight cancer.
This is a very simple japanese salad. It Is low in fat and refreshing. The daikon are very crunchy and the fish roes will pop in your mouth. This salad is great as a cold appetizer or eaten as it is. Enjoy!!!
1 Tbsp soy sauce
1 Tbsp rice vinegar (optional)
1 Tbsp sesame oil
1/2-1 tsp sugar ( omit this if not using vinegar)
1 Tbsp sesame seeds
1/4 Daikon (about 350g)
Dried Bonito Flakes, Katsuobushi
Nori (Roasted Seaweed) ,thinly sliced
In a bowl, mix soy sauce, vinegar, sesame oil, sugar, and sesame seeds.
Peel and cut Daikon into very thin and long slices. I’m using the super slicer. Then bath it in cold water for 10 mins to maintain its crunchiness. Drain and let dry before mixing it with the dressing.
Mix Daikon well with dressing.
Serve with Katsuobushi, Nori and fish roe on top as garnishes.
**this salad can be served in room temperature or cold.
This soup is also very common in many Chinese households. This is because the soup is so easy to make, so nutritious, and tastes so good. The soup is known to assist with digestion and upset stomach. The combination of radish, daikon, carrots and soup bone provides this soup a very sweet taste. It is also very good for smoker.
CHINESE DAIKON AND CARROT SOUP
600gm soup bone
A handful of goji berries
A handful of sweet and bitter almonds(optional)
One 2-inch piece of ginger, cut into chunks
1 large Daikon radish, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
Salt and pepper to taste
Bring a large soup pot filled with water to a boil. Add soup bones and let boil rapidly for 10 minutes. Remove soup bones and set aside. Drain and discard the water, clean the pot. Fill the pot with new water to make the broth (10cups) and add in everything. Bring to a simmer and then turn the heat to medium-low, or hot enough to just produce a gentle simmer for one and a half hour or more.
Occassionally, skim the soup of any fats or particles and discard. Season with salt and pepper to taste.