I have a daikon radish in my fridge. Any ideas what to do with it?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Pickled daikon - love this recipe!
Cynthia is a trusted source on Bread/Baking.
SKK, I see you're a catwoman!
Yes I am boulangere - this is Tom the Buddha cat.
Right above you is Basil, son of Parsley.
hardlikearmour is a trusted home cook.
Roasted daikon is really good, too!
Sam is a trusted home cook.
I usually use it as a garnish for sashimi, or pickeled as a 'pickle' element side dish for miso soup and rice. Google Momofuko pickles for a quick recipe, and make some cucumbers and watermelon rind too!
You won't get the wild yellow color, which is added to some pre-made diakon pickles.
Diakon raw makes a nice garnish/slaw for other dishes.
You can grate it with carrots and dress with a touch of rice or apple cider vinegar.
If you have any small bird peppers..put an X in the top and use a chopstick to push in bird pepper (cut off the top and squeeze out the seeds, using a chopstick to help loosen them). Then grate on a grater and dress with vinegar.
It makes a nice accompaniment for seared tuna.
(Now, I see the pickle recipe that SKK posted I think I like that one even better!).
Daikon really asborbs the flavors of what it is cooked in, so I put it in soups, or pickled daikon, and the greatest is kimchi daikon because it remains it's crunch. I WOULD NOT put it in salads like other radishes.
And grab an extra bag of chips.
Smoky (Grilled!) Salsa
Creamy, Dreamy "Tamago" Eggs
Go On, Spread Out
An Addictive Prosciutto Sandwich
Your #1 Loves