Spring ingredients – baby daikon

Upon visiting a local Asian supermarket recently, I came across some baby daikon.  Daikon, described as a white Japanese radish, is also known as a Mooli which is more readily available now at Asian grocers.  I have only recently discovered that there are different varieties of daikon; some are sweet, and some have more of a hot, peppery flavour.  Mooli, while not the hottest daikon, are not as sweet as some of the Japanese ones available.  I was therefore really pleased to discover the  baby daikon in the hope that they would be sweeter.  While they had a little pepperiness to them, they did not disappoint and were quite tender and sweeter and made a nice addition to the nimono I made.  Nimono are simmered dishes which are cooked in a dashi stock and seasoned with soya sauce, mirin and sometimes sake.

Recommendations for choosing daikon are selecting ones preferably with healthy leaves attached (you can also cook and eat the leaves), or, failing that, healthy stalks where the leaves were.  This way you ensure that you get a fresher daikon which is still succulent.


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