Dish Recipes Food and Recipes

Stewed or “Red-Cooked” Daikon

Hung Shao Lo Bo

This is one of my most favorite ways of cooking the large, chunky daikon. Serve it with rice and greens. The daikon needs to be roll-cut. If you cannot manage that, just cut it into 1-inch chunks.


pound chunky daikon, about 2 inches in diameter
2 tablespoons peanut or canola oil
2 scallions, cut into 1½-inch lengths (both white and green sections), white
sections halved lengthwise as well
2 slices of peeled fresh ginger
2 tablespoons soy sauce
1 teaspoon sugar
2 garlic cloves, lightly crushed and peeled but left whole
1 teaspoon oriental sesame oil
3 tablespoons finely chopped fresh cilantro.


Peel the daikon and roll-cut it. When you get to the top section, which is much thicker, you might need to halve some of the chunks. Put the oil in a wide pan and set over medium-high heat. When hot, put in the scallions and ginger. Stir for 30 seconds. Now put in the daikon and stir once or twice. Add the soy sauce, sugar, garlic, and ¾ cup of water. Bring to a boil. Cover, turn the heat down to low, and cook for 15 minutes, or until the daikon is tender. Stir now and then during this period. Uncover, turn up the heat, and boil away all but about 4 tablespoons of the liquid. Stir now and then during this period. Add the sesame oil and cilantro and stir to mix. Serve hot or at room temperature. The daikon may be reheated in its own liquid.

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