Off the Shelf
Heavy daikon adds light touch to veggie plate, stir-fry

By Kaui Philpotts

Daikon, a white radish, can be pickled, eaten raw or cooked and combined with meat. It is light and refreshing. Richard Ambo • The Honolulu Advertiser

Daikon is a winter root vegetable and can be cooked for long periods without losing its distinctive, radishy taste or breaking down into mush. Most of the time it is stir-fried, stewed or braised and then combined with beef or pork. Unlike many root vegetables, which tend to be starchy, daikon has a light and refreshing flavor. When raw, it is very crunchy.

When choosing one in the market, avoid the bigger sizes, as they tend to be more fibrous. The vegetable should be firm, heavy and solid with an opaque white, smooth exterior.

The hot radish quality comes from the skin of the daikon. When the daikon is peeled, it becomes mild and sweet but can still run the flavor gamut from mild to strong. Some people avoid daikon, believing it causes hiccups.

Store daikon for up to about a week in the vegetable crisper of your refrigerator; it's OK to leave it in a plastic bag from the market.