Do you know that radish, a popular root vegetable in Chinese and Japanese cuisine is also known for its health promoting properties.
According to the article extracted from The Straits Times dated 4, 2010. this root vegetable is rich in vitamins A, B and C, calcium and potassium. It has an extremely low calorie content - an 85g portion has only 18 calories.
Daikon, radish in Japanese, is promoted by traditional Chinese physicians as a " cooling" food that is good for those who have phlegm, cough and fever.
I have appended below the recipe extracted from the article. I hope we can try it out and share our comments on the results of our cooking.
Daikon Beef Soup :
Ingredients :
1 small radish ( daikon), 500g, peeled
1 large carrot, 300g, peeled
300g lean beef cubes ( more if you want)
3-6 cloves garlic
1 large knob of ginger, peeled and bruised
1 tsp cracked black peppercorns
1/2 tsp sea salt ( optional )
1.5 litre water
Spring onions, finely diced for garnish
Method
Cut carrots and daikon into chunks of about the same size.
Blanch beef in hot water to remove surface impurities.
Place all ingredients, except salt, in a slow cooker and cook on medium heat for three hours or on low heat for six hours.
If you are not using a slow cooker, simmer over a low heat for two to 2-1/2 hours.
Check on the dish halfway through the cooking process and top up with water if needed.
Serve with brown rice and kimchi for a healthy Korean-inspired meal.
