Let’s talk about daikon.
Daikon, commonly known as white radish, is used frequently in Asian cuisine. It is one of the most commonly used brassica* vegetables, particularly in Japan. It isn’t quite as peppery as the traditional red radish you may be familiar with. Studies are currently looking into the health benefits of daikon and it’s vegetable sprouts too. Before we take a closer look at why this is the case, let’s look at the basics first.
*brassica: classification of vegetables such as broccoli, cabbage and turnips. These are typically high in sulphur which means they can can have a bitter, acquired taste.
The average daikon you receive in your FarmGate Online order varies depending on whether you choose to purchase organic or non-organic. An organic daikon weighs on average, 300g whereas a non-organic daikon weighs anywhere between 500-600g. You’ll remember that according to the Australian Guide to Healthy Eating, one serve of vegetables weighs approximately 75g or is the equivalent of 1 cup of raw vegetables. Therefore, the average organic daikon you receive in your FarmGate online order, provides you with approximately 4 serves of vegetables and the average non-organic daikon provides you with anywhere between 6.5-8 serves of vegetables.
So what does consuming one serve of daikon (75g) offer me nutritionally?
75g of raw daikon will provide you with approximately:
- 5% of your fibre, potassium and niacin (Vitamin B3) requirements
- 30% of your Vitamin C recommendations
Whats the difference between organic and non-organic products?
According to Australian Certified Organic, organic foods involve the ‘holistic means or growing and handling’ of food. These products are grown and processed without the use of synthetic chemicals, fertilisers or GMO’s.
One common concern is the food safety of organic food. The World Health Organisation have released the following statement: ‘Organic and locally produced foods may have environmental benefits such as using less pesticides or fertilizers. These foods, like others, can be exposed to harmful bacteria during the growing and harvesting process. It is important for farmers and distributors to use good sanitary practices to minimise food contamination. Consumers should always prepare and cook food properly, no matter where it is from.’
Currently there is controversy regarding the difference in nutritional composition of foods grown organically or non-organically.
Typically, organic crops have been shown to have higher composition of Vitamin C, iron, magnesium, phosphorus and certain antioxidants. They have also been shown to contain significantly less nitrates than conventionally grown or ‘non-organic’ crops. However the results of these studies are currently inconclusive.
My advice? Choose to eat products which suit your environmental and budget preferences. Fresh food not grown organically is still incredibly nutritious for you. Choose produce which works best for you and your family.
Additional nutritional information:
Daikon sprouts (& sprouts in general), have been studied due to their antioxidant composition. They have the ability to fight off free-radicals (the bad guys in our body) and they aim to keep our cells healthy and functioning at their optimum potential.
For best results, store daikon in the crisper section of your fridge.
- Feeling like something a little different? This pork and rice dish is a favourite for Cambodian breakfast – but would be perfect for any meal of the day. It requires a little bit of prep the night before but takes minutes to cook.
- This fattoush salad with daikon is a great mix on a classic side dish. Serve alongside your favourite protein for a delicious meal.
- Wanting to sneak some extra veggies in? This no noodle pad Thai recipe is packed full of flavour. There are simple adaptations to make this recipe vegan and gluten-free if you require.
- Looking for a hearty, warming dish which is budget-friendly too? How about this radish and chickpea curry recipe?
- Panko crumbed pork roll with pickled daikon and barbecue sauce. Do I really need to say anything else?
- Kimchi is the flavour of the month due to it’s proposed gut-health benefits. Have you made your own before?
- Have you roasted daikon before? This daikon ‘French-fry’ recipe is so simple and will have you questioning why you hadn’t done this before.
Recipe for the week:
Daikon & soba noodles with chickpea-miso & ginger sauce + fried egg.
One of the things I love most about daikon is its ability to soak up the incredible flavours of any dish.
This dish, based on its length title sounds labour intensive but trust me its rather simple. Feel free to alter the sauce based on the ingredients you have at home. Go on, get out of your comfort zone.
The result will be this delicious, nutrient dense dish which will have you asking for seconds!
DAIKON RADISH & SOBA NOODLES WITH CHICKPEA-MISO & GINGER SAUCE + FRIED EGG
- 2 tbsp olive oil or grapeseed oil
- 1 bunch spring onions reserve a few for garnish
- 1 1/2 cups cooked chickpeas if canned: rinse and drain
- 1 head bok choy coarsely chopped
- 115 grams buckwheat soba noodles
- 1 large daikon julienned
- 2 carrots julienned
- fried eggs for serving optional
- toasted sesame seeds for serving
Ginger miso sauce
- 1 tbsp fresh ginger minced
- 1 large garlic clove minced
- 1 tsp chilli paste
- 2 tbsp chickpea miso or regular miso
- 2 1/2 tbsp tahini paste
- 3 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tsp sesame oil
- 1 tbsp water
Heat the oil in a large fry-pan over medium heat. Add the spring onions and cook until fragrant, about 2 minutes.
Stir in the chickpeas and continue to cook, stirring often, until the chickpeas are lightly browned.
Add the bok choy ribs and cook for about 3 minutes longer. Add the bok choy greens and cook until the greens are tender and slightly wilted. Remove from heat.
Cook the soba noodles according to specific brands instructions.
Prepare the ginger miso sauce by combining all the ingredients and whisking until smooth and creamy. This works well with an immersion blender. Taste test and adjust seasonings if need be. Add additional water if the sauce is too thick
Drain the soba noodles and add them to the vegetable mixture. Stir in the julienned daikon and carrots and toss well. Drizzle the noodles with the ginger miso sauce and continue to toss until well combined
Divide noodles between bowls and top with fried eggs, toasted sesame seeds and minced scallion greens. Season with salt and pepper if necessary. Serve warm, at room temperature or cold
- Image used is supplied by Dishing up the dirt.
As always, feel free to comment below with recipe inspiration or head over to the FarmGate Online Facebook Group and show me what you’ve created.