When I got home I did some research on this mystery root. It is a mild white radish that is popular in Japan, China, Korea, Vietnam and India. The word Daikon is Japanese meaning dai (big) and kon (root). Daikon has its origins in the Mediterranean region. It was introduced to East Asia some time prior to 500BC.
Daikon is low in calories. One half a cup is only 20 calories. It is high in vitamin C. It also aids in digestion.
In Japan daikon is eaten grated and raw, in soups, dried, pickled, in sushi, simmered and stir-fried. There were lots of things to choose from. I found several soup recipes and since it has been chilly I decided to make a soup for dinner. I found one that I had all the ingredients for and changed it up a bit to make it Paleo and to suit my taste.
Daikon Mushroom Soup
1 Japanese daikon about 12 inches long (peeled and cut into quarters lengthwise and then sliced about 3/8" thick)
1 cup cremini mushrooms (thinly sliced)
1 quart chicken broth
8 slices ginger root (cut 1/8" thick)
1 green onion whole
4 finely sliced green onions (for garnish)
1 cup chopped chicken or pork (I used left over chicken breast already cooked)
1 cup loosely packed fresh spinach leaves
3/4 teaspoon sea salt
2 tablespoons coconut aminos
chili flakes (for garnish)
1. In a 6 quart stock pot add the broth and meat. Bring to a boil and cook the meat if raw for a few minutes. Add the daikon, ginger root, whole green onion and simmer for 20 minutes.
2. Remove the whole green onion and add the sliced cremini mushrooms. Simmer for about 3 minutes.
3. Add the spinach leaves, salt and coconut aminos and simmer for a minute just till the spinach is bright green.
4. Remove from the heat and serve into soup bowls. Add a sprinkle of finely sliced green onion and a small amount of red chili flakes for garnish.
This was a very nice soup for a cool day. I will difinetly make it again. I also want to try a few other recipies useing daikon. I will likely try the other varieties the international market has to offer as well.