How to Cook Daikon Radish - Cooking Times

Compare cooking times and preparation for Daikon Radish. Times vary with portion size, cut and heating conditions; check the tips for each method below.

Root Vegetables

Season: Winter

Preparation

Peel thickly (fibers run just below the skin)

Cooking Times by Method

Raw

Grated, in salads, or as sticks. The top is sweeter, the bottom is spicier

Boil

15-20 min

From cold water

2cm thick rounds. Boiling in rice water improves taste

Stir-fry

3-5 min

Thin slices or rectangles work directly. Daikon steaks: parboil first

Microwave

4-6 min

4 pieces at 2cm thick at 600W for about 5 min. Add 2 tbsp water

Steam

15-20 min

2cm thick. Makes it easier to absorb flavors

Common Mistakes

Storage & Use PlanTips & dates

Storage Time Guide

  • Freezer · Raw, cut rootAbout 1 month

    Remove leaves. Peel and cut the root; flatten in a freezer bag.

    Source (Japanese)

Estimates assume fresh produce stored as described. Freshness and temperature affect storage; these dates do not guarantee safety. Follow pack dates and instructions. Do not eat food showing spoilage, regardless of the date.

Plan When to Use It

Choose an earlier date if freshness has declined. One record per vegetable is saved on this browser.

Daikon Radish Cooking FAQs

How long to boil Daikon Radish?

Boil Daikon Radish for 15-20 min (From cold water). 2cm thick rounds. Boiling in rice water improves taste

How long to microwave Daikon Radish?

Microwave Daikon Radish for 4-6 min. 4 pieces at 2cm thick at 600W for about 5 min. Add 2 tbsp water

How long to stir-fry Daikon Radish?

Stir-fry Daikon Radish for 3-5 min. Thin slices or rectangles work directly. Daikon steaks: parboil first

How long to steam Daikon Radish?

Steam Daikon Radish for 15-20 min. 2cm thick. Makes it easier to absorb flavors

Compare Related Cooking Times

Cooking times are estimates. Adjust for portion size, thickness and equipment, and check that the food is cooked through.