Ole Mouritsen, Klavs Styrbæk

Succulent Daikon

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Mouthfeel: How Texture Makes Taste
Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About

Daikon is a somewhat overlooked delicacy that can be turned into a pickle that is so crisp that it positively crackles or, as in this recipe, be simmered so that it remains a little crisp but still succulent. This dish can be eaten on its own as an accompaniment to a serving of fish.

Ingredients

  • 1 large daikon
  • Food sake
  • Water
  • Soy sauce

Method

  • Peel the daikon and slice it into crosswise slices that are 1¼–1½ inches (3–4 cm) thick. Use only the fat end of the radish.
  • Place the slices in a pot with water and food sake and simmer covered for about 20 minutes, or until the daikon is soft. Soup stock can be substituted for food sake and water.
  • Drain the daikon and arrange the slices on a plate. Dr