From stir-fries and pies to pickles: White radish has you covered

White radish is one of the most underrated vegetables. This is why.

White radish (also known as daikon, Chinese radish or Japanese radish) can be used in a myriad of ways. Source: Getty Images

I have an obsession with radish. I grew up eating it with my mum who also loved this root vegetable. She put it in soups, casseroles and savoury Chinese cakes. One of the most well-known radish recipes in Taiwanese and Chinese cuisine is stinky radish cake. You may already know of this as a yum cha dish. If you have not yet tried it, give it a go and you will no doubt become a radish fan, just like me and the rest of the Asian population.

Daikon radish cake is a yum cha favourite. Source: One World Kitchen

The type of radish us Asians eat are not the tiny little red ones with a peppery kick and sometimes astringent taste. The variety I am referring to is a long white radish with a thick stem, which is commonly called daikon, but is also known as white, Chinese or Japanese radish. 

This radish is surprisingly versatile. It is great fried, pickled, steamed, braised and even raw. The texture of the root vegetable changes completely depending on how you cook it, but the pleasure remains in its sweetness. It's best enjoyed during the cooler months when it is in season.

Australia's radish game has improved over the years. When I was a child, my mum could only get Chinese radish in some Chinese grocers, and they were horrible. I didn't like them because they were either imported or lacked quality. The outer peel was tough, and you had to peel a thick layer of the skin off because it was veiny. Nowadays, you can get this radish nearly everywhere.

I have an obsession with radish.

Chinese radishes, like all root vegetables, keep well and can be either stored on your kitchen bench or in the crisper of the fridge to keep it fresher for longer. When you buy radishes, pick those with stems and leaves (with "heads" as they're called in Mandarin) that are vibrantly green. They should also be firm to touch like a large, fresh carrot.

Chinese radishes are usually large. If you are using one for the first time, you may not know what to do with such a large quantity, but rest assured, none of it will go to waste. You may choose to use half the radish in a chicken and radish soup (make your regular favourite chicken soup recipe but substitute the carrots with chunky cuts of radish). You can also thinly slice and pickle the other half to make your favourite kimchi.

White radish steamed with dried scallops. Source: Adam Liaw

Another idea is to give accompany it with braised meat. It's no secret that I love braising anything and everything, but one of my absolute favourite recipes, and one I grew up with, is braised fatty pork belly with Chinese radish and mushrooms.

Just three main ingredients with soy sauce and a splash of Chinese Shaoxing wine can make a hearty meal in 20 minutes. This recipe is perfect when served with fresh steamed rice and is considered the epitome of home cooking for Taiwanese families. The texture of the Chinese radish becomes slightly soft so it may not impress first timers texturally, but the sweetness of the radish is a good contrast to the fatty, rich pork belly.

Braised beef cheek and daikon radish. Source: Adam Liaw

Radishes are also great because you can eat all of the vegetable without wasting a single stem or leaf. The top of the head can be eaten too, but must always be cooked. My favourite way to enjoy the head is by finely chopping the leaves and stem into a stir-fry. You can embellish this recipe with cubed tofu pieces or minced meat, but just stir-frying the radish heads with a splash of oil and garlic along with noodles makes for a great dish too.

Radishes are also great because you can eat all of the vegetable without wasting a single stem or leaf.

If I have not enthralled you with my radish fetish and enticed you to buy one for your next meal, how about one last attempt: may I introduce to you Taiwan's radish pie? 

Taiwan is known for its incredible street food culture and one loved street food is radish pie. Like an Australian meat pie, this is a great snack when you're on the go. A typical radish pie in Taiwan has a crispy, buttery outer pastry. Inside the pie, you'll find a juicy and sweet filling which comes from grated radishes as the main ingredient. It is something not many people know about and you may be lucky to find them in some top yum cha restaurants and Chinese bakeries in Australia. If you can't, try grating some Chinese radish and adding it to your favourite store bought buttery flaky pastry to enjoy this veg in a whole different way.