Daikon, also known as Japanese radish, white radish, or, in Europe, mooli, is a larger, milder Asian cousin of the red radishes commonly grown in North America and Europe.
Most often associated with Japanese cuisine, daikon was originally grown in East Asia. Often resembling a large, white carrot, daikon can grow to be more than a foot long and up to four inches in diameter. Appropriately, then, its name comes from the Japanese word for “large root.”
With a long shelf life, similar to other root vegetables, daikon is low in calories and rich in nutrients, including dietary fiber, folate (vitamin B9), vitamin C, calcium, magnesium, and potassium.
In the kitchen, it’s incredibly versatile, and can be eaten raw, roasted, pickled, stir fried, mashed, grated, or made into popular pan-fried cakes.
The leaves are also edible and commonly used as a garnish or salad green in Japan.
Makes 4 servings
1 1/2 cups grated daikon
2 teaspoons salt
1 clove garlic, minced
1/2 red onion, chopped
1 egg, beaten
1/2 cup breadcrumbs
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon chili-garlic sauce
1 1/2 cups vegetable oil
Place the grated daikon in a large bowl, sprinkle with salt and refrigerate for 30 minutes. Drain the daikon and stir in the garlic, onion, egg, breadcrumbs, pepper, paprika, and chili garlic sauce. Mix well and form into small, round patties. Pour oil into a large skillet and place over medium heat. Fry daikon patties in hot oil until golden brown and drain on paper towels.