What is this vegetable and how should it be prepared?
Asked by
downtide (
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September 25th, 2011
Every time I visit my local Chinese supermarket I’m fascinated by the exotic veggies. One in particular is a long, smooth white root vegetable, like a giant white carrot. I’d love to try it but I have no idea how to prepare it, and as I don’t know the proper name of it, I’ve not had much success searching online. Does anyone know what it is and what to do with it? Oh and if you know what it tastes like too, that would be even better.
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9 Answers
@nikipedia oh! Thats it! Thankyou! Now I know what to google for
Oh they are very good they are like a radish flavor and can be eaten raw or cooked… I love them raw and just sliced.
Treat it like a carrot or kohlrabi.
Daikon are delicious sliced or diced into soups, shredded and mixed into meat for dumplings, shredded along with green & purple cabbages for slaw or salad greens fluff.
I think you are referring to white radish——in Japanese it’s called “Daikon”, and in Chinese “Lo Bok.”
My Mom used to make this simple, easy to make dish. It’s a very traditional Japanese “household” dish, not the kind you would find in restaurants.
http://little-note.blogspot.com/2006/03/test-recipe-braised-daikon.html
If you like exotic Asian vegetables, try Chinese Bitter Melon. It’s a bitter tasting veggie, but it’s supposed to have cancer inhibiting properties. My Dad cooked this vegetable with black bean sauce, wine and sugar. Here’s the recipe, ,minus the black bean sauce. Again, it’s a homey, simple dish. I usually add more sugar, to temper the bitterness.
http://chinesefood.about.com/od/vegetablesrecipes/r/bittermelon.htm
Thanks for the info everyone. Now I know what it’s called I’ve been googling some recipies. I am definitely going to get one, I’ll let you all know what I do with it.
Probably lotus root or Daikon Radish… They are really yummy when you slice them into disks, add a bit of 5 spice powder to some corn starch, coat and deep fat fry until golden brown. They are beautiful and delish. Mostly they are used in soups…
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