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A Vegan Meal from Pantry Staples
Ever wondered what to do with those long, white daikon roots you see at the market, besides making a slaw or matchsticking them for banh mi? Our friends at Serious Eats have a killer recipe for braised daikon that we'd love to make for dinner tonight. Cut into inch-thick rounds and simmered for an hour, daikon holds its shape perfectly but becomes meltingly tender.
Finished with bok choy and edamame for a touch of green, it'd be perfect with a bowl of rice. How do you like to cook with daikon?
Vegan: Japanese Simmered Daikon with Bok Choy and Edamame at Serious Eats
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Tags: daikon, serious eats, what we're reading, vegan, dinner, bok choy, edamame, pantry staples
Comments (5)
about 1 year ago TXExpatInBKK
I made a baked chicken salad recently that called for water chestnuts but for some reason in Thailand the only water chestnuts you can get are in sugar syrup. I asked the produce lady for help and she recommended substituting daikon and it was great! I was a little worried as it was really peppery raw but I cubed it up and tossed it in. So glad I did because it lost all the peppery-ness in the oven and added a nice texture to the dish!
about 1 year ago BoulderGalinTokyo
Did your slaw turn out ? Another tip-(I noticed nzle blog had some other comments on it)
The top 10 cm (the sweeter part) is good if it is green. the comment says choose white but green doesn't mean 'Young' . Daikon grows out of the ground and the top section where the sun shines on the daikon is usually sweeter. When you peel it will be white. I always run out of the top first. (#^.^#)
Andra
about 1 year ago BoulderGalinTokyo
While I think this is a great recipe, my suggestion is just use the bottom 2/3 of daikon for this recipe. The top 1/3 is sweeter and excellent raw. Use in dipper for hummus etc. or daikon ororshi (grated) which complements so many other dishes.
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Wow, thank you so much, BoulderGalinTokyo, for posting this suggestion! I had no idea that the top 1/3 is sweeter. I have a daikon in my crisper drawer, so I'm eager to try this. I was thinking about using some of the daikon in a slaw. Now I know to use the top part for that. Thanks again. ;o)
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Mmmm. I have both daikon and bok choy in the fridge right now, patiently waiting for an idea (well, as patiently as bok choy can wait, which means for not very long). Problem solved! Thanks for posting this. ;o)