Description
Daikon slow-simmered to a gooey amber color in 'Lao Lu' (master stock) infused with pork umami and herb spices.
Restaurants serving Braised Daikon Radish (Lu Luobo)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Daikon radish
- Lu Zhi infused with pork umami
- Soy sauce
- Star anise
- Licorice
- White pepper
Instructions
- [Authentic Recipe]
- [Daikon Prep] Peel daikon skin thickly to remove fibers, cut into large half-moons. Score crosses on both sides for even flavor absorption, and bevel edges to prevent crumbling.
- [Synergistic Lao Lu] Daikon yields little umami, so absolutely use 'soy-based Lu Zhi infused with animal fat and richness after simmering pork/offal'. Spice with star anise, licorice, white pepper, keeping salt slightly low to highlight daikon's sweetness.
- [Flavor Penetration via Temp Diff] Add daikon to Lu Zhi, boil, then simmer slowly on ultra-low for
- mins. When skewer-tender, turn off heat. Pro tech: never pull out immediately; leave in the pot until soup cools completely for half a day+. As daikon cells contract, they absorb 120% of meat umami and herb aroma, dyeing the core beautiful amber. Reheat before serving, garnish with cilantro.
Learn more Spice, substitutes, tips
Key spices
Sweet star anise aroma and pork fat smell
Substitutes at Japanese supermarkets
Winter melon (turns gooey even faster than daikon)
Pairing
Braised pork intestines、Taiwan Beer
Trivia
[For Everyone] The ultimate veg ingredient always recommended as a set when ordering meat at Luwei stalls. Daikon's freshness perfectly neutralizes meat greasiness; an absolute national star in Taiwan 'Oden (Guandongzhu)'.
Eating tips & etiquette
[Unique Eating] Dump special Taiwan chili sauce 'Tianla Jiang', mixing the hot daikon dashi and sweet/spicy sauce in the mouth while blowing to cool it!
Allergen
Soy, Wheat (from soy sauce)