Daikon is a large radish that is popular in Asian cooking. They are often pickled and served as a garnish in Korea, but steaming them is a quick way to prepare them while preserving their naturally high vitamin C content. The raw daikon has a peppery bite similar to the small, globe radishes with which Americans are familiar, but this mellows a bit when the daikon radishes are steamed.
Step 1
Wash the daikon radishes, trim off the ends and slice them into ¼-inch slices.
Step 2
Arrange the slices in a single layer in a steamer basket.
Step 3
Add an inch of water to a saucepan.
Step 4
Place the steamer basket in the saucepan, making sure it is above the surface of the water.
Step 5
Cover the pan and bring the water to a boil over high heat, steaming for three to five minutes. When the daikon are ready, you will be able to pierce them with a fork, but they still will be crisp.
Step 6
Remove the radishes from the steamer basket and discard the water.
Step 7
Serve the daikon as a garnish, side dish or as the main attraction.
Tips and Warnings
- You also can use an electric steamer. Fill the reservoir with water, cover the steamer and set it for three to five minutes of cooking time.
Things You'll Need
- Steamer basket
- Saucepan
References
- "The Balanced Plate"; Renee Loux; 2006
- "Cooking the Whole Foods Way"; Christina Pirello; 2007
- "An A-Z Guide to Healing Foods"; Elise Marie Collins; 2010
Member Comments