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.
1
Heat the oil in a pan over medium heat.
- Canola oil: 2 tablespoons
2
Roast the ajwain seeds until they crackle for 1-2 minutes.
- Ajwain (carom seeds): 0.5 teaspoon
3
Add garlic and onion; sauté until golden brown for 5-7 minutes.
- Finely chopped garlic: 2 cloves
- Onion: 0.5 head
4
Add daikon and daikon leaves, coriander, cumin, turmeric, and dry pepper.
- Daikon radish: 450 g
- Ground coriander: 0.5 teaspoon
- Ground caraway: 0.5 teaspoon
- Turmeric: 0.5 teaspoon
- Dried red chili: 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.
- Amchoor (dried mango powder): 1 teaspoon
- Coarse salt: to taste