Can You Steam Daikon?

Daikon is a radish.

Daikon, which is Japanese for "large root" is an oriental radish that is a common ingredient in Japanese and Chinese cuisine. Believed to have been brought to China from the Mediterranean, its roots are 2 to 4 inches wide and 6 to 20 inches long. Although somewhat bigger than the common radish, it shares its culinary versatility. You can steam, broil, grill, stir-fry and boil daikon, or eat it raw in salads and snacks. A 3-ounce serving of daikon contains just 18 calories and provides 34 percent of the recommended daily allowance of vitamin C. Does this Spark an idea?

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Steaming
- Prepare daikon by placing it under running water and scrubbing it thoroughly with a brush. Peel it, as you would a carrot, with a vegetable cutter or knife. Place the radishes whole in a vegetable steamer placed over a saucepan of boiling water. Steam for between 8 and 12 minutes, until the daikon is barely tender; radishes become mushy if you overcook them. Drizzle the steamed daikon with olive oil, or add a knob of butter with a pinch of salt. Cut the daikon in half or into chunks or discs if it is to large to place whole into a steamer.
Benefits
- Steaming vegetables is a healthy option because the steaming process preserves nutrients, some of which are lost during boiling or baking. Daikon is rich in vitamin C, potassium and folate, and is a good source of magnesium. It also fortifies the liver and contains digestion-aiding enzymes. Raw daikon has a slightly pungent taste, but steaming and other forms of cooking modifies this, giving it a mellower flavor.
Combining
- You can steam daikon to add to fish, rice, meat and vegetable dishes. For a nutritious family meal, try Japanese steamed cod with daikon. Season four skinned 6-ounce cod fillets with salt. Finely grate the radish and sprinkle 2 tbsps of the grated daikon over each fillet. Steam over simmering water until the fish is just cooked. This takes around five minutes. For an authentic taste of Japan, make your own sauce to accompany the fish. You need 1 tbsp of minin, 1 tbsp of soy sauce, 1 tbsp of cornstarch mixed with 2 tsps of water, and 1 ½ cups of dashi. Mix the dashi, mimin and soy sauce in a medium saucepan and whisk in the cornstarch. Simmer under a low heat for around 36 minutes, until the sauce is reduced to half a cup. Spoon the sauce over the fillets and garnish with lemon zest.
Considerations
- You can also steam daikon leaves, which are a good source of calcium, iron and beta-carotene. However, its best to discard the leaves if they aren't fresh crisp and green. When shopping for daikon, choose ones that feel firm and healthy, have lustrous skin and aren't cracked or bruised. You can also eat daikon leaves raw -- try adding them to salads or stir-fry them with other vegetables.