Similar Recipes

Pickled Daikon
This quick pickled daikon is great as an appetizer, side dish, or on banh mi sandwiches. We based it on a Cantonese restaurant recipe!
Boiled Daikon Radish
This boiled daikon radish dish is a surprisingly tasty side that requires no oil nor a wok. It's pure daikon flavor without being bland at all!
Lotus Root
Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender, with a creamy and starchy texture that's similar to taro root. Lotus seeds can be boiled and added to dessert soups or ground to make lotus seed paste, a common ingredient in sweets like mooncakes and daifuku.
Sweet Pickled Daikon Radish
Crunchy, bright and just slightly sharp, daikon makes an amazingly tasty pickle.
Preserved Daikon Radish (Spicy or Non-Spicy!) - The Woks of Life
Homemade preserved daikon radish is a tasty accompaniment to congee and noodle soups. While many use the store-bought version, it’s easy to make at home.
Traditional Braised Daikon from 'Hiroko's American Kitchen'
Hiroko Shimbo's braised daikon recipe is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce.
Japanese Vegan Simmered Daikon with Bok Choy and Edamame
Slow-simmering the slices of daikon—that's Japanese radish—in a soy and mirin-based broth allows the sweet and savory flavors to soak right into the radish all the way through to the core.
Sautéed Root Vegetables With Soy Sauce and Honey
Quick sautéed root vegetables flavored with honey, soy sauce, and sesame oil, tossed with some fresh shiso leaves for a hearty but light-tasting side dish.
Fermented Radish Slices
Fermented radishes are crisp, tangy and require just salt, water and sliced radishes to make. Beneficial bacteria transform the sugars and starches in the veg into tart lactic acid, creating a pickle that tastes good and is good for your digestion to boot.
Eggplant Rice Bowl (Donburi)
A vegetarian rice bowl featuring savory and sweet eggplant, crisp-tender stir-fried vegetables, and quick cucumber pickles. Store-bought Japanese garnishes make it even more exciting—with no extra work.

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Burdock Root

In Japanese cookery, burdock is an all-purpose vegetable that's added to stews, stir-fried, and pickled. With a crunchy texture, burdock has a sweet flavor that's similar to lotus root.

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