Braised Daikon and Carrots
with Soy and Star Anise
(Hóngshāo Báiluóbo Hé Húluóbo 红烧白萝卜和胡萝卜)
This dish is a classic example of how simple vegetables can become deeply satisfying when slowly braised. Daikon radish and carrots soften gradually, absorbing a savory, lightly aromatic sauce that feels especially appropriate in autumn. The flavors are warming and grounded without being heavy, making this an easy addition to a fall menu.
Ingredients:
- 1 medium daikon radish, peeled and cut into thick half-moon slices
- 2 medium carrots, cut into large chunks
- 1 tablespoon neutral oil
- 2 cloves garlic, lightly crushed
- 1 small piece fresh ginger, sliced
- 1 star anise pod
- 2 tablespoons soy sauce
- 1 teaspoon sugar or maple syrup
- 1½ cups water or vegetable broth
Optional garnish
- Chopped scallions
- A few drops of toasted sesame oil
Preparation:
Heat the oil in a medium pot or deep skillet over medium heat. Add the garlic and ginger and cook briefly until fragrant, taking care not to brown them.
Add the daikon and carrots, stirring to coat them lightly in the oil. Pour in the water or broth, then add the soy sauce, sugar, and star anise. Bring to a gentle boil, then reduce to a low simmer.
Cover partially and cook for about 25–30 minutes, stirring occasionally, until the vegetables are tender and the liquid has reduced into a light, savory glaze. Remove the star anise before serving.
Transfer to a serving bowl and finish with scallions and a few drops of sesame oil if desired.
Serving notes:
This dish pairs well with steamed rice or alongside other vegetable dishes. It also works well as part of a simple meal with tofu or leafy greens. The flavors deepen as it sits, making leftovers particularly good the next day.
Seasonal perspective:
While daikon radish is often associated with light soups in spring, slow braising brings out a different character more suited to autumn. The gentle sweetness of the vegetables combined with warming aromatics reflects the seasonal shift toward heartier, more grounding foods.
