Daikon Fettucine with Tomato Basil Sauce

This recipe uses thin peels of daikon radish in place of traditional noodles.


  • 1 pound daikon
  • 1 can (14 1/2 ounces) plum tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • Salt and freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano cheese, for serving (optional)


Using a swivel-blade vegetable peeler, remove outer skin of the daikon and discard. Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles. Place daikon noodles in a large bowl and cover with salted water; let soak 15 to 20 minutes.  Meanwhile, drain tomatoes, reserving half the juice in a medium bowl. Squeeze tomatoes with your hands into the bowl of reserved juice; mash to combine. You should have about 2 cups.

In a medium heavy-bottomed saucepan, heat oil over medium-high heat. Add onions and garlic; cook until softened, about 3 minutes. Add tomatoes and salt. Bring to a boil and cook, stirring often, until sauce is thick, 10 to 15 minutes. Season with salt and pepper.  Drain daikon noodles and dry them using a kitchen towel. Gently add noodles to sauce; reduce heat to medium. Cook until noodles are just heated through, about 1 minute. Divide among 3 or 4 serving plates; serve immediately, with cheese, if desired.


“The New Art of Japanese Cooking,” Morimoto