Daikon

I have a daikon radish in my fridge. Any ideas what to do with it?

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7 Comments

happycao April 23, 2011
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.
 
Sam1148 April 22, 2011
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!).
 
hardlikearmour April 22, 2011
Roasted daikon is really good, too!
 
boulangere April 22, 2011
Right above you is Basil, son of Parsley.
 
SKK April 22, 2011
Yes I am boulangere - this is Tom the Buddha cat.
 
boulangere April 22, 2011
SKK, I see you're a catwoman!
 
SKK April 22, 2011
http://www.food52.com/recipes/6608_tasty_pickled_daikon
Pickled daikon - love this recipe!
 
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