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Red Braised Daikon

Pure magic made from the most humble ingredient. These red braised daikons are gonna be an unforgettable side dish that you'll want to keep revisiting! And the process of making them is almost like a meditation. 

Daikon is one of the most underappreciated vegetables ever! It is a type of white radish that is commonly used in Asian cooking. It has a mild flavor with a subtle zinginess and crisp, crunchy texture. Daikon is also low in calories and high in nutrients like vitamin C and fiber.

There are many ways to enjoy daikon, you can make pickles, stir-fries, soups, or stews with them. One of my favorite ways to eat daikon is the Japanese dashi braised daikon. And this dish is a combination of the Japanese dashi simmer daikon and the classic Chinese red-braise technique. 

A few highlights that are crucial to the success of the dish - rounding the edge can help preserving the shape of daikon slices and keep them from breaking; par-boiling with raw rice can remove the bitterness in daikon and result in a purer and sweeter taste.



INGREDIENTS:

1/2 large daikon, about 250 g daikon

1 tablespoon raw white rice

1 inch knob fresh ginger

1 scallion

2 garlic cloves

1 tablespoon mirin

1 1/2 cup water

1/2 tablespoon soy sauce

1/2 tablespoon dark mushroom soy sauce

1 tablespoon vegan oyster sauce

1 teaspoon brown sugar

Cooking oil


TO MAKE:

- Peel the daikon and cut them into 1/2 inch thick slices;

- Use the peeler to round the edge of each daikon slice;

- Use two chopsticks as guards, make straight cuts on one side, flip and turn the slice about 45 degrees, make straight cuts on the other side, this step is optional;

- Add the daikon and raw rice to a pot, cover with plenty of cold water, and bring to a boil, and let them simmer for 30 minutes;

- Strain out the daikon, discard the water and rice;

- Heat a large nonstick pan with a drizzle of oil, sear the daikon slices for 2-3 minutes on the fist side, flip, and sear the other side for another minute or two;

- Add in the scallion, ginger, and garlic, sautee till aromatic;

- Mix together the water, soy sauce, dark soy sauce, vegan oyster sauce, and brown sugar;

- Deglaze with the mirin, pour in the sauce, cover with the lid and bring to a simmer;

- Let them simmer for 20 - 25 minutes;

- Plate and drizzle the extra sauce onto the slices, serve hot or cold as desired, enjoy!


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