Boiled Daikon Radish: A Light, Healthy Side Dish
This boiled daikon requires no oil, no wok, and no extreme high heat. Since I always have a daikon radish in the fridge, it’s my go-to side dish in the wintertime. I just cut it up, boil it with a few ingredients I always have in my pantry, and a healthy, surprisingly tasty meal awaits!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound daikon radish
- 1 slice ginger
- 1 cup water or stock
- 1 tablespoon oyster sauce
- ½ teaspoon salt ((or to taste))
- ¼ teaspoon sugar
- ¼ teaspoon ground white pepper
- 1 scallion ((chopped))
- 1/4 teaspoon sesame oil
Instructions
- 1
Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock (235ml), 1 tablespoon oyster sauce (16 g), ½ teaspoon salt (2 g), ¼ teaspoon sugar (1 g), ¼ teaspoon ground white pepper (a large pinch), and stir to combine. Add the daikon.
- 2
Cover and bring everything to a boil, then reduce the heat to medium. Cook for 20 minutes until the daikon is fork tender, stirring occasionally.
- 3
Right before serving, add in the chopped scallion, and a few drops of sesame oil (optional). Mix well and serve!