Here are a few ideas of what to do with your daikon.
If anyone else has any ideas, let us know!
First, here is a suggestion for the daikon from reader Katherine R. Thanks Katherine.
----------------------------------------------------------------------------------------------------Those long radishes that look like white carrots--they are called daikon (die-con) in Japan. Of course, you can use them like radishes, grated in slaw or salad, or eaten with salt. But the best way to eat them is pickled. These are bright yellow fresh crisp pickles.
Here is my favorite recipe: Sweet Pickled Daikon
Ingredients
- 1 cup rice vinegar
- 1 cup water
- 1 cup sugar
- 1/4 teaspoon turmeric
- 1 pound daikon radish
- 1/4 cup kosher salt
Directions
In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
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I've also been told they are great cut up, rinsed with cold water and dipped in your favorite veggie dip.
Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
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And here is an idea from Martha Stewart. It can't be too bad if it's from Martha. Right?
Daikon Fettucine with Tomato-Basil Sauce
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I've also been told they are great cut up, rinsed with cold water and dipped in your favorite veggie dip.
2 comments:
I peeled and sliced mine and added it to a pasta veggie salad with fat free Italian Dressing. It was great! I tried it raw and wasn't a fan, but mixed in with dressing was good.
I also heard someone use them for mashed potato's, 1/2 potato 1/2 diakon.
These were pretty tasty - found on allrecipes.
Pan Fried Daikon Cake
Ingredients
1 1/2 cups grated daikon radish
2 teaspoons salt
1 clove garlic, minced
1/2 red onion, chopped
1 egg, beaten
1/2 cup Italian seasoned bread crumbs
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon chile-garlic sauce (such as Sriracha®)
1 1/2 cups vegetable oil for frying
Directions
1.Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
2.Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
3.Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.
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