This daikon radish is also known as mooli in Hindi and other Indian languages. It can be found in UK supermarkets under that name. Despite it being a widely used and grown vegetable in Japan, it in fact originated in continental Asia.
A couple of years ago, one of my students gave me a whole daikon from her allotment. It was huge (see picture, compared to my kettle). I was eating it for days, and at that time didn't have so many ideas for what to do with it. I think most of it I ate raw with a salad dressing I made from dijon mustard, honey, lemon and pine nuts. You can eat the leaves too.
Anyway, here is a recipe for Miso Daikon:
Some thick (2cm) slices of daikon cut from half a daikon
1-2 teaspoon soft brown or black sugar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 heaped teaspoon red miso
Black sesame seeds
Lemon zest to garnish
- Slice the daikon into 2cm thick slices.
- Mark a cross on one side of each slice to help cooking and absorption of flavours.
- Put in a saucepan and cover with boiling water and the soya sauce. Boil for 20 - 30 minutes until tender.
- Put the sugar, miso, lemon juice and sesame seeds in a bowl. Add a couple of tablespoons of the cooking liquid and mix. Feel free to adjust the sauce ingredients to taste. I used golden sesame seeds as I didn't have black.
- Arrange the daikon on a plate, and spoon over the sauce.
- Garnish with lemon zest.