BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com PRINTABLE RECIPE - https://curatedkitchenware.com/blogs/soupeduprecipes/chinese-soy-sauce-braised-radish SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipesDaikon radish is called lo bak in Cantonese or luobo in Manderine. It is also known as winter radish because winter is its harvest season. Chinese Soy Sauce Braised Radish is the easiest way to cook it. You can serve it as a healthy side dish. The radish absorbs lots of flavors. The texture becomes tender and meaty. Me, along can eat all of it without anything else. That is how good it is. Another thing I like to do is to save the braising broth for the next day and boil some noodles in it for breakfast. Ingredients680g / 1.5 lb radish, weighed after peeled1.5 Tbsps of cooking oil1 shallot, diced5 cloves of garlic, diced1 dried red chilies, optional1/2 tsp of Sichuan peppercorns (Amazon Link - https://geni.us/sichuan-peppercorns)1.5 Tbsps of soybean paste (Amazon Link - https://geni.us/soybean-sauce)3 Tbsps of soy sauce (Amazon Link - https://geni.us/light-soy-sauce)2.5 cups of water1/4 cup diced cilantro as garnishInstructionsPeel the radish skin. I suggest peeling another layer after the skin is remove. I found that the daikon radish in the USA is not as sweet as the ones that I had in China. It is more on the bitter side, and it gives the soup a slight bitter aftertaste. The skin contains more bitter elements, so it is very important to double-peel it. Cut the radish into 2/3 in thick rounds then stack the rounds and cut them into bite size pieces. Place a pot over medium heat stove and add oil, the diced shallot, garlic, optionally, dried red chili, and Sichuan peppercorns. Stir for 2 minutes. Add soybean paste and soy sauce. Keep stirring for a minute. Add the daikon radish and pour in 2.5 cups of water. You can use vegetable stock if you want. Bring the pot to a boil. Turn the heat to low and let it simmer for 25 minutes. Add diced cilantro and serve.
