Daikon radish
A large white winter radish, juicy and crisp, mildly peppery raw and soft and sweetish when cooked.
Daikon is sold in Asian and South Asian grocers and increasingly in larger supermarkets, most reliably in autumn and winter. Choose roots that feel heavy, firm and smooth-skinned, as soft or wrinkled ones are often woody or hollow inside.
Substitute:
Small red radishes work raw at a pinch but are sharper and less juicy; for cooked dishes, white turnip matches the texture better than the flavour.
Used in
Labu SenTibetan pickled radish with chilli, ginger and emma pepper90 minPhaksha PaaBraised pork belly with daikon, dried chilies and ginger70 minSha KamAir-dried beef braised with potatoes and dried red chilies60 minShakam PaaBhutanese dried beef, braised soft with chilies and radish100 minThenthukTibetan noodle soup with hand-pulled pieces of dough70 minThenthuk with MushroomsTibetan noodle soup with hand-torn noodles, vegetables and ginger75 min