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Message |
    
melicious
Citizen
Username: Melicious
Post Number: 556
Registered: 6-2002
| | Posted on Friday, July 21, 2006 - 1:08 pm: | 
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I love the shredded daikon on sushi plates - any other suggestions about how to prepare it? |
Suzanne Ng
Citizen
Username: Suzanneng
Post Number: 865
Registered: 3-2002
| | Posted on Friday, July 21, 2006 - 5:27 pm: |
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http://whatscookingamerica.net/DaikonRadish.htm
Preparation - This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.
A Japanese secret to cooking daikon is to use water in which rice has been washed or a bit of rice bran added (this keeps the daikon white and eliminates bitterness and sharpness}.
For Chips, Relish Tray Sticks or Stir Fries - Simply peel Daikon with a peeler and cut crossways for thin chips. Dip thin chips in ice water and they will crisp and curl for a Daikon chip platter with your favorite sour cream or yogurt dip. Cut into julienne strips for relish trays, salads or stir-frys.
Nutrition Information - Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves. |
melicious
Citizen
Username: Melicious
Post Number: 557
Registered: 6-2002
| | Posted on Friday, July 21, 2006 - 6:47 pm: |
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WoW! Thanks!
I ended up making matchsticks of daikon and carrot and pepper, with rice vinegar.
I will try all the suggestions - i still have TONS left!
THanks again!
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calypso
Citizen
Username: Calypso
Post Number: 58
Registered: 1-2006
| | Posted on Friday, July 21, 2006 - 9:54 pm: |
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My favorite radish dish is courtesy of my German father: take a piece of brown bread (pumpernickel or any other dark bread), spread a thin layer of butter, cover with sliced coins of radish, then salt liberally. The tang of the bread, sharp radish taste, and relative sweetness of the butter all merge in a wonderful way. Daikon is better than red radishes because it doesn't take so long to peel and slice. |
campbell29
Citizen
Username: Campbell29
Post Number: 520
Registered: 4-2002
| | Posted on Friday, July 21, 2006 - 10:41 pm: |
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Have recipe for Vietnemese Diakon Flank Steak salad. It was pretty good - let me know if you're interested. |
Dave
Supporter
Username: Dave
Post Number: 10235
Registered: 4-1997
| | Posted on Wednesday, July 26, 2006 - 11:34 am: |
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My favorite daikon recipe
cut into matchsticks
drizzle with hot pepper oil
sprinkle gerously with chopped fresh cilantro
(hot pepper oil: finely cut and de-seed red dried hot peppers and fill bottom 1/4 of coffee mug with them; heat veg or canola oil in wok until it begins to smoke; pour hot oil into mug of peppers until hot peppers are covered. cool.) |
Alleygater
Citizen
Username: Alleygater
Post Number: 2353
Registered: 10-2004
| | Posted on Wednesday, July 26, 2006 - 2:33 pm: |
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slice it up into thin short sticks, then pickle it with some sliced cucumbers and slivered carrots. YUMMY!!! |
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