You know what they say, stay rad (get it?.)
When you go to a Korean restaurant, they will give you a variety of various meals, right? Radishes are offered as one of the side dishes there.
East Asia is the region's natural habitat for the winter radish known as daikon, also known as the Japanese and Chinese radish. It is also prevalent in South Asian cuisines (where it is known as mooli), such as Indian, Pakistani, and Bangladeshi cooking. The name derives from the Japanese phrase meaning "big root."
The flavor of the root vegetable, which often takes the form of a vast white carrot, is somewhat sweet and has a hint of heat. When cooked, the taste becomes even more subdued than it was, to begin with. It has a deliciously crispy texture when it is eaten raw. When cooked, it takes on the consistency of a cooked turnip and becomes soft and delicate.
Even though white daikon radishes are the most common, several varieties are green, red, and purple. You could come across three different daikon types: Lobak, mu, and watermelon.
In addition to its physical properties, the daikon root is beneficial to your immune system and contributes to maintaining healthy skin. In addition, it has a wealth of antioxidants, which have a role in preventing certain illnesses in the body.
It is an excellent source of vitamin C, vital for building up your immune system, and it can be found in plenty of this food. Additionally, the root contains the digesting enzyme known as diastase. This is a highly essential enzyme responsible for converting meal nutrients into energy the body can use. The daikon radish leaves are likewise quite nutritious in their own right.
They contain a significant quantity of carotene in addition to vitamins B, C, D, and E. Additionally, since this Japanese radish is a versatile vegetable, it may be used in various meals, including pickled daikon, salads, oden, stir-fried foods, soups, and sauces.
So, how exactly do you accomplish that to get your money's worth out of this meal?
Choose those that feel hard and stiff to the touch and those that are relatively substantial and weighty. Additionally, the excellent ones have white and smooth skin, with little holes that are uniformly spaced and go straight down to the bottom.
A myth propagates that if those tiny holes in the vegetable are uneven and malformed, then the vegetable would have a robust and spicy flavor. Therefore, you should always choose the one that has leaves that are still crisp. The ones that have become yellowed and wilted should be left behind.
Because the leaves may also be consumed, purchasing the berries in their natural state offers more value for the money spent. If the leaves are trimmed, you should avoid the areas where they were chopped since they are dry and pithy. If the plant has new leaves coming out, you should not purchase them since this indicates it is getting older.
Due to the sheer size of this white radish, it is challenging to consume the whole daikon in a single sitting to preserve it. As a result, the majority of people must maintain the vegetable properly.
It has a significant amount of moisture, and the leaves will eventually lose it as they dry. Therefore, if you purchase it when the leaves are still connected, you first need to remove them. The roots will be deprived of nutrients and water if the leaves remain attached. Because the leaves will soon wilt, it is best to consume them on the same day you purchase the product if feasible.
It may either be kept in the refrigerator or the freezer. Both of these options are viable.
Film the Japanese radish in a kitchen paper towel or newspaper, then cover it with cling film to prevent it from drying out. Maintain an upright position in the refrigerator, just as you do for the shungiku. They have a shelf life of around two weeks.
Prepare the radish by cutting it in advance of its intended use. After that, separate them into single servings and store them in a freezer bag with a zip-top closure. These daikon slices, which have been frozen, will be delicious when added to soup or recipes that are simmering.
Additionally, grated daikon may be frozen for later use. After grating the radish, give it a little squeeze to extract the juice, then place the grated radish in a zip-top bag and place it in the freezer. In this manner, they will remain edible for around three weeks.
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- What Is Daikon and How Do You Use It? (allrecipes.com)
- Daikon (大根) The Ultimate Guide to This Delicious Japanese Radish - Chopstick Chronicles