This is one of my favorite daikon radish recipes because it focuses solely on the daikon. It is a little salty, sweet, and ready in 10 minutes. Even though it only uses one piece of star anise, it is very aromatic. Because it is mostly a vegetable dish, I recommend adding a pinch of MSG to bump up the umami, but it is not required.
Looking for another side dish? Try my Broccoli and Cauliflower next!
๐ฅก About This Recipe
This Chinese braised daikon radish is a popular side dish in Chinese households and one of my favorite ways to cook daikon! It is simple to make and goes well with many different dishes.
This recipe is inspired by Chinese Beef Brisket and Daikon, which is a classic Chinese dish where beef and daikon are stewed for hours in a rich brown sauce. My version is simpler and made with only daikon. It only takes 10 minutes but it captures many of the flavors of the original dish.
๐ง Ingredients
- Daikon Radish: I am using one and a half pounds today, but you can use slightly more or less.
- Aromatics: Ginger, scallions, and star anise.
- Sauce: Soy sauce, oyster sauce, dark soy sauce, sugar, chicken stock, and a little cornstarch for thickening. For the chicken stock, you can make your own, or use chicken bouillon powder. I recommend Totole for Chinese cooking.
๐ช Instructions
STEP 1: In a small bowl, combine the dark soy sauce, oyster sauce, sugar, and chicken stock and set aside. In another small bowl, combine the cornstarch with 2 teaspoons of water.
STEP 2: Heat two tablespoons of oil in a wok over medium heat until the oil shimmers. Reduce the heat to low and add the ginger, star anise, and scallion whites. You want to cook them gently for 1 minute until they smell very delicious.
STEP 3: Increase the heat to high, add the daikon, and stir-fry for 3 minutes until the edges turn translucent.
STEP 3: Add the sauce mixture and bring everything to a boil.
STEP 4: Cover the wok with a lid and reduce the heat to a simmer. Cook for 10 minutes until the daikon is soft and tender. Finally, give the cornstarch mixture a stir and mix it in to thicken the sauce. Garnish with scallion greens and serve with rice!
Note on the cooking time: I find that cooking the daikon for 10 minutes gives it the perfect texture. But my wife prefers it even softer. If you are like her, you can extend the cooking time by another 10 minutes.
๐ Recipe
Chinese-style Braised Daikon Radish
Ingredients
Sauce
- ยฝ teaspoon dark soy sauce
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- ยฝ cup chicken stock (see notes)
- โ teaspoon MSG (optional)
Stir-fry
- 1 teaspoon cornstarch
- 2 tablespoons neutral oil
- 1 2-inch piece ginger
- 1 star anise
- 1 scallion (green and white parts separated)
- 1 ยฝ pounds daikon (cut into ยฝ-inch thick and 1-inch wide chunks)
Instructions
- In a small bowl, combine the sauce ingredients and set aside.
- In another small bowl, combine the cornstarch with 2 teaspoons of water and set aside.
- Heat two tablespoons of oil in a wok over medium heat until the oil shimmers. Reduce the heat to low and add the ginger, star anise, and scallion whites. You want to cook them gently for 1 minute until they smell very delicious.
- Increase the heat to high, add the daikon, and stir-fry for 3 minutes until the edges turn translucent.
- Add the sauce mixture and bring everything to a boil.
- Cover the wok with a lid and reduce the heat to a simmer. Cook for 10 minutes until the daikon is soft and tender. Finally, give the cornstarch mixture a stir and mix it in to thicken the sauce. Garnish with scallion greens and serve with rice!
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