This recipe for braised daikon with shiitake mushrooms is flavorful, healthy, and balanced.The mushrooms and daikon radish complement each other so well.Make this as a tasty side dish for any Asian meal.  What Is Daikon Radish? Daikon radish is a large, elongated white radish known for its mild, sweet flavor and crisp texture.

This root vegetable can get very large—as long as your arm! (In Japanese, the word “daikon” means “big root,” and that’s exactly what it is.In Mandarin, we call it “luóbo,” or if you’re speaking Cantonese like Bill’s family, it’s “lo bak.”  It’s such a versatile ingredient.Unlike those small red radishes that can be quite spicy, daikon has such a pleasant, mild taste that works nicely in both raw and cooked dishes.

You can pickle it, preserve it, boil it, stir-fry it, make it into lo bak go, or use it in soups.I really love braising it as I do in this recipe.The radish soaks up the flavor of the sauce and gets umami from the mushrooms.

It’s so good!  How to Choose Daikon At the Store When I’m shopping for daikon at the Asian market, I always look for ones with shiny, smooth white skin.Avoid any that look dull or that are starting to shrivel.Lift up the radish.

It should feel nice and heavy for its size, which is how you know it’s still fresh and juicy inside.If you see any black spots or bruises, leave it behind! This means the daikon is old and potentially very bitter.  If green leav

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