A long white crunchy vegetable from the radish family, daikon is similar in appearance to fresh horseradish but packs a lighter peppery punch similar to watercress. Unlike other radishes, it is as good cooked as it is raw. It is also known as mooli.
Daikon is sometimes available in larger supermarkets, but you’re more likely to find it in Asian or Caribbean food shops.
In Japan, daikon is frequently pickled and served as a crunchy accompaniment to rice at mealtimes. It's great chopped into salads or made into crudités to serve with your favourite dip. It can be cooked too - try steaming it on its own, grate it over Japanese-style fish or add it to stir-fries. In Chinese and Japanese cookery daikon is used for vegetable carving as well as cooking.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).