Mad about Mooli
What is a mooli?
Mooli or daikon radish is a distant cousin to the common red radish. Known as a cruciferous vegetable related to broccoli, kale and cabbage. Appearing as a big root (the Japanese translation of daikon is big root), the flavour of the daikon isn’t as strong and peppery as red radishes. Mooli is a large part of Japanese cuisine and can be enjoyed both raw or cooked.
Daikon radish is one of those little known superfoods that appears most often as a garnish. Mooli has many health benefits, it is very low in calories and is very high in Vitamin C, potassium and phosphorus. Additionally, it contains several beneficial enzymes that help aid digestion. Daikon is also rich in folate, a B vitamin that’s particularly important during pregnancy.
Fun fact: Many people in Japan make tea by mixing small pieces of daikon with shiitake mushrooms and seaweed (kombu). Then, drink it to reduce fever and fight infection.
Ways to use mooli
- Grate raw mooli over salads for a delicious and nutritious crunch
- Use in soups, curries and stews
- Roast it in the oven
- Serve raw, alongside other veggies with a tasty dip
- Steam it and top with a drizzle of olive oil, salt and pepper for a low-calorie side dish
There are lots of delicious ways to enjoy mooli and we have made it the star of the show with these daikon radish recipes. Don’t forget you can purchase a mooli on our website.
Check out our Pinterest board which is full of mooli recipes. Happy cooking!
Daikon Radish Steaks with Wild Mushroom Ragu
Prep Time: 30 mins
Cook time: 30 mins
Vegetarian or not, you’re going to love these little daikon radish steaks with wild mushroom ragu.
Source: Forager Chef
- Plain flour, for coating
- 60ml sunflower oil
- 12 slices of mooli/ daikon radish, peeled and cut into 1/2 inch slices
For the ragu
- 230g shiitake mushrooms, thickly sliced
- 30g dried wild mushrooms (porcini)
- 1 garlic clove, thinly sliced
- 60ml dry white wine
- 60ml olive oil
- 1/2 tsp sea salt
- 480ml vegetable stock
- 1 red onion/shallot, thinly sliced
- 1 tsp chopped fresh thyme
- 2 large strips of lemon zest
- 2 tbsp unsalted butter
- Sea salt & fresh cracked black pepper
- Wilted kale, for serving
- Lemon juice, to taste
- Fresh herbs (dill, chives or parsley), to finish
For the ragu
Rehydrate the mushrooms in 208ml of stock or water, then agitate to remove grit, remove the mushrooms and coarsely chop, then strain the stock and reserve.
Add the wine, cook until reduced by half, then add the mushroom liquid, lemon zest and reserved stock and cook for 15 minutes, or until the mushrooms are completely cooked.
Discard the lemon zest and set it aside. Or if making in advance, cool and store in the fridge.
For the daikon steaks
Bring a pot of lightly salted water to a boil, then add the daikon, and simmer for a minute or two, or until they’re tender and taste good to you. Remove the daikon, drain and pat dry.
Toss the daikon with the flour, tap off any excess, then brown well in the oil. Remove the daikon, drain out any scorched oil, then add the mushroom ragu and heat through. keep the radishes warm in a preheated oven.
Stir the butter into the mushroom ragu, adding a little liquid if it starts to dry out. Swirl the pan and stir on medium heat, until the butter is melted and the sauce starts to thicken.
Off the heat, add a dash of lemon juice, then double-check and correct the seasoning is to your taste. Place some wilted greens on the middle of each plate, lay three slices of daikon on each, then ladle the mushroom sauce over the top, sprinkle with the fresh herbs and serve.
Kale Pad Thai with Daikon Radish
Prep time: 20 mins
Cook time: 15 mins
All of the beloved flavours and textures of pad thai are preserved in this dish, but as a bonus, it’s packed with greens and fresh herbs. Soft rice noodles are combined with crunchy fresh daikon strips for an interesting twist.
Source: Food and Wine
For the dressing
- 1 tbsp almond butter
- 1 tbsp tamarind paste
- 1 tbsp honey
- 2 limes, juiced
- 1 tbsp tamari
- 1 tbsp olive oil
- 1/2 red onion, finely chopped
- 2 garlic cloves, minced
- One 1-inch piece of ginger, peeled and finely chopped
- 1 stalk lemongrass, very finely chopped
- 2-3 large kale leaves, chopped
- Sea salt, to taste
- 170g pad that noodles
- 1 small daikon radish
- 130g bean sprouts
- 65g toasted cashews
- 130g basil leaves, torn
- 130g coriander leaves
To make the dressing
Combine almond butter with tamarind paste in a medium bowl and mix with a spoon until smooth. Add honey and mix to incorporate. Then add lime juice and soy sauce, whisk until smooth and set aside.
To make the pad thai
Warm olive oil in a large pan over medium-high heat. Add onion, garlic, ginger and lemongrass and fry for 2 minutes. Add kale and salt and continue to fry for another 5 minutes, stirring. Cover and set aside.
Prepare pad thai noodles according to the package instructions.
Peel and slice the daikon radish into inch-long thin strips. You can use a vegetable peeler and then slice.
In a large mixing bowl, combine daikon radish, bean sprouts, fried kale mixture, cashews, herbs and the dressing. Toss gently to coat. Serve immediately with more lime, garnished with toasted cashews and herbs.
Pan-fried Daikon Radish Buns
Prep time: 50 mins
Cook time: 20 mins
A delicious vegan treat! Best served warm with chilli oil for dipping.
Source: Best of Vegan
- 300g plain flour
- 240ml hot water
- A pinch of salt
- 800g daikon radish, shredded
- 230g tofu, drained, cubed and pan-fried
- 65g king oyster mushrooms, chopped
- 30g carrot, shredded
- A handful of coriander, chopped
- 3 tsp sugar
- 1 1/2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp white pepper
- A pinch of sugar and salt, to taste
To make the dough, mix the flour and salt in a large bowl to combine.
Attach a dough hook to the mixer and while the mixer is running at a low speed, slowly add the hot water and knead until a soft dough forms (you can mix with a wooden spoon and bring together with your hands when cooled slightly. Let the dough rest for 15 minutes, cover with a clean tea towel.
Meanwhile, place the daikon in a saucepan and cook over medium heat with the sugar, until almost translucent. Set aside to cool.
In a heated non-stick pan, add 1 tsp oil and fry the mushrooms and carrots for 2 minutes. Then add in tofu cubes.
Season with 1/2 tbsp of soy sauce, a pinch of salt and set aside.
Drain all the liquid out from the daikon and mix it together with tofu, coriander and all seasoning in a bowl.
To make the buns, roll the dough into a log and divide it into 9 pieces.
Flatten each one with your palm and roll it into a thin, round disc.
Place 3-4 tbsp of filling in the middle, pleat to seal and press down with your palm to slightly flatten it.
To cook the buns, add a drizzle of oil to a heated non-stick pan.
Place the buns in the pan, pleated side down and pan fry until golden brown over low-medium.
Flip and cook the other side until slightly brown.
Add in 120ml water, place a lid on top and cook until all water has been absorbed.
Serve warm with chilli oil. These buns stay soft until the next day.
Mooli, Papaya Summer Rolls with Minted Yoghurt Sauce
Prep time: 1 hr
Total time: 2hrs 30mins
These summer rolls, filled with tangy marinated mooli, cucumber and papaya, are the perfect way to jolt the palate before a rich meal.
Source: Food and Wine
- One 4-inch piece of mooli, peeled and julienned (very fine matchsticks)
- 2 medium carrots, peeled and julienned
- 1 cucumber, peeled, deseeded and julienned
- 1/2 small papaya, peeled, deseeded and julienned
- 1 tbsp sea salt
- 2 1/2 tbsp sugar
- 85g rice noodles
- 2 tbsp freshly chopped mint
- 2 tbsp freshly chopped basil
- 2 tbsp freshly chopped coriander
- 90ml fresh lime juice
- 3 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp freshly grated ginger
- 1 tbsp finely chopped shallot
- 1 tbsp Greek yoghurt
- 1 tbsp mayonnaise
- 8 x 8-inch rice paper wrappers
In a large bowl, toss the mooli, carrots, cucumber and papaya with the salt and 1/2 tablespoon of the sugar. Let stand, stirring occasionally, until the vegetables are wilted and have released a good amount of liquid, about 1 hour. Drain and squeeze out as much liquid as possible. Wipe out the bowl and return the vegetables to it.
Meanwhile, bring a large saucepan of water to a boil. Add the rice noodles, cover and remove from the heat; let stand until softened, 3 to 4 minutes. Drain and cool under cold water. Drain again, pressing out the excess water. Using scissors, cut the noodles into 4-inch lengths. Add the rice noodles to the vegetables, along with the chopped mint, basil and coriander.
In a small bowl, combine the lime juice, fish sauce, vinegar and mirin with the remaining 2 tablespoons of sugar; stir to dissolve the sugar. Add the ginger and shallot and pour all but 2 teaspoons of the dressing over the noodles and vegetables. Let stand for 1 hour.
Drain the mixture, pressing to squeeze out as much liquid as possible. Add the yoghurt and mayonnaise to the reserved 2 teaspoons of dressing and refrigerate.
Fill a large pie dish halfway with warm water. Working with 1 or 2 rice papers at a time, soak the wrappers in the water until they become pliable, about 2 minutes. Lay the wrappers on a work surface and blot any excess water. Spoon about 65g (6 tbsp) of the vegetables and noodles onto the bottom third of a wrapper and tightly roll into a 5-inch log, tucking in the ends as you roll. Transfer to a chopping board. Cover the summer roll with a damp paper towel and a sheet of cling film. Repeat with the remaining wrappers and filling.
Cut each roll into 4 pieces and stand them cut side up on a platter. Spoon about 1/2 teaspoon of the creamy sauce onto each roll and serve right away.
Quick Pickled Carrots and Mooli
Prep time: 10 mins
Cook time: 5 mins
These quick pickled carrots and mooli are sweet and sour and make the perfect vegetable topping to a sandwich.
Source: The Kitchen Girl
- 130g carrots, julienned (very fine matchsticks) or ribbon-peeled
- 130g mooli, julienned or ribbon-peeled
- 120ml white vinegar
- 120ml rice vinegar
- 240ml water
- 35g sugar
- 1 tsp salt
Pack the sliced vegetables into several sterilised jars.
In a small saucepan on a medium-high heat, bring the white vinegar, rice vinegar, water, sugar and salt to a boil. Once boiling, immediately remove from the heat and carefully pour over veggies, filling to the rim of the jar.
Cool to room temperature, cover and place in the fridge until ready to use.
Store for up to 3 weeks in the fridge.