Chinese-style Braised Daikon Radish

daikon  Daikon or mooli, Raphanus sativus var longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, Lo Bok is also known as Daikon, Daikon Radish or White Radish Visually they have the appearance of a large, white carrot The flavour is similar to a mild

Instructions · In a medium pot, place daikon radish and pour water to cover the surface · Use the same pot, add water, soy sauce, mirin, sugar, and salt  Approximate Weight of Daikon · 1 large daikon, including green leaves — lb · 12 daikon — roughly 1 lb · 14 daikon — 12 lb

Daikon is a large white radish that has been cultivated in Japan for 1300 years Cooked in various forms, it is a staple of Japanese Grades and Standards There are no grade standards for Daikon These instructions have been developed by the Specialty Crops Inspection Division to assist