Daikons are a Japanese radish grown in the fall. They add a kick to whatever you prepare with them. They can be eaten raw or cooked and are high in vitamin C.
QUICK IDEAS: stir-fry them, put them in a soup or slice them, salt them and eat them raw
Thai Vegetable Salad: Serves 4
from Recipes from the Root Cellar
1 pound daikon radish or 1 large turnip, peeled and cut into matchsticks
1/2 pound carrots, cut into matchsticks
1 tablespoon salt
1/4 cup thai sweet chili sauce
1) Combine daikon, carrots, and salt in a colander. Toss to mix. Let drain for 1 hour. Rinse well.
2) Transfer the vegetables to a bowl. Add the chili sauce and toss to coat. Let stand for at least 30 minutes before serving.
Steamed Potatoes with Daikon Dressing
6-8small potatoes (just wash, no need to peel)
flour for coating potatoes
vegetable or canola oil for deep frying (make sure it is GMO free)
- 2 Tbsp each soy sauce, mirin (or rice wine vinegar)
- 1/2 cup dashi (water and dashi powder is also okay) OR Vegetable broth
- 1-2 inch length (about 2 tbsp) daikon radish, grated
1) Steam the potatoes until they are tender (about 20~25 mins. depends on the size). While they are still hot, peel them.
2) Heat a pot over medium heat. Add mirin and then dashi (or substitutes), sugar and heat until cooked (about 30 seconds). Put soy sauce into it and heat.
3) Dust the potatoes with flower, brushing off any excess and plunge in the oil. Deep fry until the surface becomes golden brown, and drain off the oil and arrange on a plate.
4) Pour in the heated broth and topped with grated daikon radish, and sprinkle with shichimi spice powder.
Beet and Daikon Slaw: Serves 2
from Asparagus to Zucchini
2 beets, peeled and cut into matchsticks
1 6 inch daikon radish, cut into matchsticks
1 teaspoon toasted sesame oil
2 teaspoons canola oil
1 teaspoon unsalted rice vinegar
1 teaspoon sea salt
1) Combine all ingredients in a bowl, cover, and let stand at least ½ hour. Season to taste and serve.
Winter Vegetable Nori Rolls: makes 48-56 pieces
From Recipes from the Root Cellar
3 cups short grain rice
3 ¾ cups water
3 tablespoons mirin (Japanese sweet rice wine)
2/3 cup rice vinegar
2 ½ tablespoons sugar
2 ½ teaspoons salt
6 – 7 toasted dried nori seaweed sheets
1 3 inch daikon radish, cut into matchsticks
1 carrot, cut into matchsticks
1 cup very thinly sliced red or green cabbage
Soy sauce for dipping
1) To prepare the rice, combine the rice, water, and mirin in a medium saucepan. Bring to a boil, then reduce the heat, covered, until the rice is tender and the water absorbed, about 12 to 15 minutes.
2) Combine the vinegar, sugar, and salt in a small saucepan and bring to a boil. Remove from the heat and keep warm.
3) Transfer the cooked rice to a shallow bowl. Gradually pour the hot vinegar mixture over the rice and toss until rice is cooled to the touch and appears glossy.
4) To assemble the rolls, set out a bamboo rolling mat or kitchen towel. Set a small bowl of water nearby to moisten your fingers. Place the sheet of nori on the mat or towel. With moistened fingertips, spread about 1 cup of rice in an even layer over the nori, leaving empty about 1 inch at the top edge of the sheet. Arrange a few pieces of the daikon, carrot, and cabbage in a straight line over the rice. Brush the top edge of the nori with warm water. Using the rolling mat or towel, roll the seaweed into a tight cylinder, starting with the edge closest to you. Press the moistened seaweed flap to seal the roll and set aside, seam-side down, while you repeat with the remaining ingredients.
5) To serve, trim away the ragged ends of the rolls. Then cut each roll into 1 inch slices. Serve with soy sauce for fresh dipping.
**Add kick to the rolls with wasabi and ginger if you want.