How to cook daikon - recipes for simple but delicious dishes

Tell me how to cook a daikon? I used to not really like this giant white radish, but my husband gradually taught me to it. Today I am happy to crunch a salad, especially with young potatoes with dill and sour cream. What else can be made from daikon?

In Russian cuisine, radishes and turnips are much more common than such a healthy root vegetable as daikon. Many are scared off by the characteristic taste of the vegetable, especially if it is of poor quality. But connoisseurs of this storehouse of vitamins know how to cook daikon and what it can give to our body. The juicy pulp contains a lot of trace elements and also fiber, thanks to which a feeling of fullness quickly arises. In addition, it is a low-calorie food recommended by dietitians when overweight. What is so valuable about daikon, and what dishes can you get from it?

Why is daikon useful?

Long white radish is extremely beneficial for the body and has the ability to improve the functioning of almost all of its organs. This is possible due to the rich content of vitamins and minerals:

• B vitamins and iodine have a beneficial effect on the endocrine system and soothe the nerves;
• vitamin C boosts immunity;
• potassium will help the heart and blood vessels;
• iron will increase the level of hemoglobin;
• phosphorus will enhance brain activity and strengthen bones;
• enzymes will improve the work of the digestive tract;
• fiber will cleanse the body of toxins and toxins;
• selenium will help prevent cancer.

Despite the enormous benefits, daikon should be consumed in moderation. Overeating will lead to bloating and can lead to cramps and flatulence.

The use of daikon, especially in its raw form, should be abandoned in the presence of chronic gastrointestinal diseases, ulcers, and duodenal ulcers. You can not eat radish and stones in the bile ducts and thyroid dysfunction.

How to cook daikon

If in the vastness of our homeland, mainly salads are made from daikon, in Asian and Korean cuisine they even put it in soups. Dense and juicy pulp radish can serve as a full-fledged substitute for potatoes, giving the first course an interesting taste. And you can also marinate it or prepare various snacks for meat.

Daikon salad

The simplest option is a single root vegetable mono salad with spices and garlic sauce. Peel the daikon (500 g) and grate it. Salt - pepper and let stand for half an hour for the daikon to let the juice flow.

During this time, prepare the sauce. Peel 2 cloves of garlic, cut into thin strips and fry lightly. Add 0.5 tsp. sugar and 1 tbsp. l. vinegar (apple cider), mix. Drain the juice and pour over the grated daikon sauce.

Another juicy and dietary salad is obtained if you grate the daikon, raw carrots and a green apple. It is filled with a small amount of vegetable oil.

Daikon soup

Peel one large radish and cut into pieces of any shape. Pour 1.5 liters of water and cook, uncovered, for 10 minutes (after boiling). Then add pre-chopped meat (200 g of beef) and finely chopped garlic (4 cloves). As it boils, boil for 15-50 minutes and put a couple of finely chopped green onions. The secret ingredient in the soup is fish sauce - it should be poured along with the onions. After that, boil for 10 minutes and can be poured into plates.

Pickled daikon

For lovers of spicy appetizers, a spicy pickled radish is suitable.It goes well with meat and fish. To do this, peel 1 kg of root crops, cut into circles and sprinkle with salt (3 tsp). Prepare the marinade separately. Pour 0.5 liters of water into a saucepan, add 4 tbsp. l. sugar and such spices:

• 4 cloves;
• 3 lavrushkas;
• allspice;
• 1 tbsp. l. turmeric.

Bring the marinade to a boil and pour in 2.5 tbsp. l. vinegar (9%). Add 5 cloves of garlic, chopped into thin slices, to the daikon and pour over the hot marinade. You can roll it up for the winter or let it stand in the refrigerator for one night.

Daikon snack with bacon - video

https://www.youtube.com/watch?v=zCY9T2dUEkYj