About Vegetables, and Daikon Recipes

VEGETABLE DISHES

Japanese traditionally serve a variety of vegetables at each meal. Unlike the US, certain vegetables are only available when they are in season. Some common Japanese vegetables may be new to you, yet can be found in Asian and Japanese shops. In case you might be unfamiliar with them, I will describe the main vegetables, along with their nutritional assets and common use.


DAIKON

A daikon radish is white and shaped like a very fat carrot. The best daikons are hard and white. Choose them for freshness the same way you would judge a carrot. Daikons are considered extremely healthy in Japan. They contain carotene, vitamin C, calcium, and digestive enzymes. They are good for stomachache, heartburn, and are said to relieve stress and irritation.

Daikons can be cooked very simply.

Boiled Daikon

1 Daikon
½ tsp dashi powder
Water
1 tbsp usukuchi soy sauce
½ small package (1 ½ grams) bonito flakes

1. Peel daikon and slice into ¾ inch thick rounds.
2. Boil in water (with dashi powder) to just cover the slices.
3. When daikon is soft, after about 20 minutes, remove from water and place on a plate or in a shallow bowl.
4. Sprinkle with usukuchi soy sauce and fish flakes.
5. Serve.

Boiled Daikon 2

1 Daikon
4-5 cups water
2 1/2 teaspoons of dashi powder
1/4 cup soy sauce
1 teaspoon sugar
2 tablespoons cooking sake
karashi (Japanese hot mustard)

1. Pell daikon and slice into 1/2 inch thick rounds.
2. Put water, dashi, soy sauce, sugar and sake into a deep pot. Mix.
3. Add daikon slices and bring to a boil.
4. Turn fire to low (so that the water continues to simmer) and cook, covered for about 20 minutes, or until daikon is soft. (Check by inserting a fork into the center of one of the slices.)
5. Serve with a little karashi.

Grated Daikon

Grated daikon is often served to compliment grilled mackerel.

Daikon
Soy sauce

Peel and finely grate the daikon.
Serve in mounds beside the fish, or in a separate small bowl.
Sprinkle a few drops of soy sauce on each mound.