35mFood Wars! (Shokugeki no Soma)
Soma's Gyūdon (Beef Bowl)
Comfort Food Mains · Easy
Daikon Radish
大根
Used in 1 recipe
What is it?
Large white Japanese radish — grated fresh as oroshi topping for gyudon and tempura.
Culinary role
Daikon oroshi adds cooling bite and cuts through rich simmered beef.
Buying guide
Daikon (大根) is the oversized white radish grated fresh into daikon oroshi — the cooling mound beside gyudon and tempura. Choose roots that feel heavy for their size with smooth, tight skin; spongy or cracked daikon tastes woody.
Peel thickly, then grate on a Japanese oroshi grater or fine microplane just before serving so it stays juicy and pungent rather than watery.
- Budget pick: any firm supermarket daikon.
- Premium pick: Japanese-import long daikon from specialty grocers.
Substitutes
Grated Asian pear for a similar refreshing garnish — not traditional but works.
How to store
Wrap in damp paper towel and refrigerate; peel and grate just before serving.
Shelf life
Whole: 1–2 weeks refrigerated.
Where to buy
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