This is Korean Radish that can be used in a variety of ways.

From from Horsley Park and you can simply shred Daikon using a vegetable-carving knife or paring knife, peel a section of daikon. Alternatively, use a peeler. Placing knife at a right angle to work surface, cut daikon into very thin slices. Separate slices and place in bowl of water, or refrigerate in water for 15 minutes.
Drain well before using. Great on and in almost anything;salads, sandwiches, lasagne and on.

Roasted Daikon Radishes
Recipe type: Roast
  • 2 cups daikon radishes, cut into 1 cm slices
  • 1 bag of baby carrots for less preparations shopping list
  • 1 whole onion shopping list
  • salt shopping list
  • pepper shopping list
  • olive oil shopping list
  • 1 clove garlic
  1. Turn oven to 180C.
  2. Drizzle olive oil evenly on a flat baking pan. Then peel and cut the daikons into round slices. Spread it evenly on the baking pan. Chop the onion into big chunks and spread it along with the baby carrots onto the baking pan. Mash the garlic and throw it on top of the vegetables.
  3. Season the vegetables with salt & pepper and drizzle additional olive oil to cover
  4. Put it in the oven and let it bake for about 45-60 min. uncover.

Daikon bread with dip. Mooli (Daikon) Paratha - flat breads stuffed with daikon.
Recipe type: Dip
  • For Bread/ Paratha:
  • 5 cups wheat flour
  • Oil or Butter- for frying
  • Water to knead dough (Roughly 2 cups)
  • Salt to taste
  • For the Stuffing:
  • Moolis (Daikons)- peeled, grated and water squeezed out
  • onion- finely chopped
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • ½ tsp Cumin seeds-
  • Salt to taste
  • 2 tbs oil
  • For dip:
  • Diakon , peeled and grated.
  • 3 tbs plain yogurt
  • 2 tbs milk
  • Salt to taste
  • For seasoning:
  • 2 green chili peppers
  • 2 dry red chili peppers
  • 4 Curry leaves
  • ¼ tsp mustard see
  • 1 tsp Cilantro/coriander leaves, chopped
  • 2 tsp oil
  1. To prepare stuffing:
  2. Heat oil in a deep frying pan. Add cumin seeds and let them splutter. Add onions to this and fry till the onions turn golden brown. Put in salt, red chili powder and turmeric powder and continue frying. Add grated daikon into it and fry on low flame till they mix well with the other ingredients.
  3. Remove from flame and keep it aside.
  4. To make Mooli paratha:
  5. Add a teaspoon of oil or butter to wheat flour, add salt and water and knead till it becomes semi- soft dough. Divide the dough into small balls about the size of a lemon. Use a rolling pin to flatten the balls into a disc like shape. You could sprinkle dry wheat flour to help you in rolling out the balls. Make a small ball of the daikon/mooli stuffing and place it on the flattened dough.
  6. Fold the dough from all sides such that it envelops the stuffing and looks like a stuffed ball.
  7. Roll out the ball into a disc shape again. Heat the fry pan. Place the disc-shaped uncooked Mooli paratha on it and cook it on low flame for around 20 seconds. Flip it over and apply oil evenly on the cooked side. Again flip it and apply oil on the other side.
  8. Cook till both the sides turn golden brown in color and the paratha has become crisp.
  9. Mix daikon or mooli with yogurt, milk and salt in a bowl. Take oil in a separate pan and heat the oil. Splutter mustard seeds in this oil. Now add the rest of the seasoning ingredients to this.
  10. Fry for a few seconds. When the green chilies start turning brown, turn off the heat.
  11. Empty the contents of the seasoning in the bowl with the yogurt mixture.
  12. Mix well. Your raita is ready to be enjoyed.

Braised Beef and Daikon
Recipe type: Braising
  • 1 kg stewing beef cut into cubes
  • 1 daikon cut into quarters and then into 1cm slices
  • 3 spring onions into slices
  • 3 slices ginger
  • salt,
  • sugar
  • 1 tbs rice wine
  • 3 tbs soy sauce
  1. Marinate beef cubes with rice wine and 1 tbsp soy sauce,
  2. Heat oil in wok, and when hot add ½ of the spring onions and ginger and fry till fragrant. Add beef and fry until colour changes. Add 3 cups water, daikon and the remaining soy sauce. Bring to boil and then reduce heat and simmer for about 1 ½ hours until beef is tender. Season with salt and sugar. Add remain spring onions and serve.


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