Stewed daikon

4 servings

30 minutes

Braised daikon is a classic dish of Japanese cuisine that embodies the philosophy of simplicity and harmony of flavors. In ancient times, daikon was valued in Asia for its nutritional properties and ability to absorb spice aromas. In this recipe, it is gently braised with cumin, coriander, and turmeric, creating a deep, warm flavor with a hint of spiciness. The combination of garlic and onion adds a rich aroma to the dish, while amchur provides a subtle tanginess. Braised daikon is a versatile dish that can be served with chapati or as part of a larger meal set.

Energy value per serving

• Calories: 125.3
• Proteins: 2.3g
• Fats: 9.3g
• Carbohydrates: 8.2g

Ingredients

• Canola oil: 2 tbsp
• Ajgon: 0.5 tsp
• Finely chopped garlic: 2 clove
• Onion: 0.5 head
• Daikon: 450 g
• Ground coriander: 0.5 tsp
• Ground cumin: 0.5 tsp
• Turmeric: 0.5 tsp
• Dried red pepper: 0.3 tsp
• Amchur: 1 tsp
• Coarse salt: to taste

Cooking steps

1. Heat the oil in a pan over medium heat.

   Required ingredients:

   • Canola oil: 2 tablespoons

2. Roast the ajwain seeds until they crackle for 1-2 minutes.

   Required ingredients:

   • Ajgon: 0.5 teaspoon

3. Add garlic and onion; sauté until golden brown for 5-7 minutes.

   Required ingredients:

   • Finely chopped garlic: 2 cloves
   • Onion: 0.5 head

4. Add daikon and daikon leaves, coriander, cumin, turmeric, and dry pepper.

   Required ingredients:

   • Daikon: 450 g
   • Ground coriander: 0.5 teaspoon
   • Ground cumin: 0.5 teaspoon
   • Turmeric: 0.5 teaspoon
   • Dried red pepper: 0.3 teaspoon

5. Reduce the heat to medium and simmer for 20 minutes, stirring occasionally, until the daikon is tender.

6. Add amchur and salt; serve with chapati bread to taste.

   Required ingredients:

   • Amchur: 1 teaspoon
   • Coarse salt:  to taste