I keep buying these and then eat them raw, but there must be different and more tasty ways to prepare them. Suggestions?
I usually stirfry it or put it in miso soup. You can juice it too, it is spicy.
Julienned, I sprinkle sea salt on them, toss with seasoned rice vinegar to serve as slaw.
http://vegweb.com/recipes/braised-daikon-mirin-and-soy-sauce-pan-seared-sea-scallops (http://vegweb.com/recipes/braised-daikon-mirin-and-soy-sauce-pan-seared-sea-scallops)
My favorite way. I use a lot more nori ... cut up strips and cover the entire single layer of diakon with it but that's just because I love the soysauce soaked seaweed. If you don't have mirin a T of brown sugar or even honey is fine too.
Quote from: teetime on December 14, 2012, 03:26:37 PM
http://vegweb.com/recipes/braised-daikon-mirin-and-soy-sauce-pan-seared-sea-scallops (http://vegweb.com/recipes/braised-daikon-mirin-and-soy-sauce-pan-seared-sea-scallops)
My favorite way. I use a lot more nori ... cut up strips and cover the entire single layer of diakon with it but that's just because I love the soysauce soaked seaweed. If you don't have mirin a T of brown sugar or even honey is fine too.
This sounds great. I have 2.5 pounds of it, so I can try several suggestions here.
I like it julienned and tossed with ponzu dressing. I also have a complicated, but yummy, rice cake recipe for it. I'll dig it out tomorrow for you.
How about moo guk, aka Korean radish soup.
This recipe takes so long I never make it... but it's really tasty http://www.asiandumplingtips.com/2009/11/vegetarian-daikon-radish-cakes-a-la-slanted-door-recipe-luo-bo-gao.html (http://www.asiandumplingtips.com/2009/11/vegetarian-daikon-radish-cakes-a-la-slanted-door-recipe-luo-bo-gao.html)
Quote from: Run Amok on December 15, 2012, 04:30:12 PM
This recipe takes so long I never make it... but it's really tasty http://www.asiandumplingtips.com/2009/11/vegetarian-daikon-radish-cakes-a-la-slanted-door-recipe-luo-bo-gao.html (http://www.asiandumplingtips.com/2009/11/vegetarian-daikon-radish-cakes-a-la-slanted-door-recipe-luo-bo-gao.html)
That does sound delicious. But so long...