Daikon
Daikon (white radish) is a large, mild root vegetable that is a staple in Japanese cuisine. It can be introduced from around 6 months. Unlike Western radishes, daikon has a gentle, slightly sweet flavor when cooked, making it well-suited for baby food. It is one of the most commonly used vegetables in Japanese home cooking.
Zo serveer je het
Peel and cut into chunks, then boil or simmer in dashi broth until completely soft and translucent. Mash or puree until smooth.
Cook until tender and cut into small, soft cubes. Add to miso soup, udon noodle dishes, or simmered vegetable medleys.
Serve soft-cooked pieces as finger food, or grate raw daikon finely as a mild condiment alongside fish or tofu.
Voedingswaarde
Good source of vitamin C, potassium, and dietary fiber. Contains digestive enzymes (diastase) that aid in breaking down starches. Low in calories but rich in water content, which helps keep babies hydrated.
Goed om te weten
Daikon is not a common allergen. Raw daikon has a mild peppery bite, but cooking transforms it into a soft, sweet, and very mild vegetable. It absorbs flavors from broths and dashi beautifully, making it versatile for baby meals.
Tip
Simmering daikon in dashi (Japanese stock) for at least 20 minutes makes it meltingly tender and gives it a gentle umami flavor that babies love. The thicker end of the daikon is sweeter and milder than the tip.
