Daikon radish with crispy rice

Daikon radish has a slightly milder flavour than a 'normal' radish. They come not only as white, but also as red radishes.

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Makes 4 pieces.

Daikon radish with crispy rice

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




black rice



daikon radishes

Preparation method

  • Cook the black rice until done and let the grains dry well on a silicone sheet in a drying cabinet or an oven at approximately 60°C.
  • Cover the bottom of a pan with a deep layer of oil and heat to approximately 200°C.
  • Puff the dried rice in the oil.
  • Let drain well on paper towels.
  • Grind the rice finely in a blender until you have a coarse meal, and fill a small flowerpot to give it the appearance of being filled with earth.
  • Blanche the daikon radishes and immerse in ice water immediately.
  • Stick the daikon radishes in the rice.

Serving suggestions

  • As an aperitif snack or in an assortment of amuse-bouches.
  • As cocktail snack, with different types of vegetables.
  • As a component in a composition with red beet, avocado, mushrooms, or artichoke.

Previous page