Daikon as radish is a cruciferous vegetable with numerous health benefits including cancer prevention, weight loss and relieving menstrual cramps. It is commonly served raw, particularly in Japanese cuisine. Today I wanted to share a tasty way to prepare this, in a method I adapted from Alicia Silverstone in her book, The Kind Diet. This method takes out the pungent, spicy flavor and leaves a sweeter taste, with a consistency similar to that of baked apples.
You will need the following and should be able to find them all at your local health food store or international market:
1 daikon radish (I used a half to fit it in one pan)
1/4 cup Mirin Rice Cooking Wine
2 Tbsp Shoyu
Peel the daikon as you would a carrot and slice into 3/4 inch slices. Place in the pan with just enough water to almost cover them:
Add the Mirin and Shoyu. I added a bay leaf to help with digestion, but this step is not necessary.
Simmer over med-low, covered, for 45 minutes. Then remove the cover and simmer for another 30-45 minutes until all the liquid is absorbed:
These can be served as a side dish, or you can eat them all by themselves as a mono meal. Aren’t they pretty???
These are supposed to be eaten shortly after cooking, but sometimes I store them in the fridge and serve one or two with meals that contain a higher fat content. I find it helps my body break down the food better and keep me feeling light in my tummy. If you do this, it is best to use them within 3 days.