Daikon-- what to do with it all?
I went to the farmers market yesterday and the farmer gave me a great deal on daikon. I have two big radishes totalling about 5 pounds. It was only $1 and he threw in 5 zucchinis. What a bargain.
Now what do I do with all this daikon? All ideas welcome! Thanks.
5 pounds is a lot, lol, but it keeps well.
shred it and mix with similarly cut carrots and/or cukes for salad. toss with a mustard vinaigrette.
Julienne and marinate with some rice wine vinegar, copious amounts of minced garlic, white pepper and sugar and salt to taste.
Or use them soups and braises.
Some easy dishes using daikon:
daikon and carrot pickle
(S&P and white vinegar)
daikon in a spicy dressing
(Chinese black rice vinegar; chile paste; daikon ; chile oil; scallions; cilantro)
stir-fried w bok choy & tofu
(bok choy; firm tofu; onions; ginger; jalapeño; daikon; soy sauce)
I've used them grated, sliced in coins, sliced in matchsticks. The nice thing about daikon is that although they do have a radish-ey flavor they pick up others flavors in a mixture very well. They're great in salads as others mentioned, and in braises, soups, chowders... in other words any place you'd use a carrot, or regular radish, or any root vegetable for that matter. I've even stir-fried the top green leaves. I honestly think it's one of my favorite vegetables.
They also store very well... up to 4 months in the right circumstances.
A daikon/carrot slaw - simple vinegar, water, and sugar to pickle it - is at the heart of the banh mi sandwich. I make it as an addition to various typical American sandwiches on crusty bread/rolls.
It keeps weeks in the fridge, but be forewarned that once cut, daikon develops a funky odor within a day or two. It's not dangerous, but you do want to keep it well-sealed.
Here is the traditional way: http://www.asiandumplingtips.com/2009...
For latke style, try salting the shredded daikon for 30 minutes then rinsing and wringing dry in a tea towel. Bind with eggs, scallions, rice flour or corn starch, maybe a little sugar or sweet bacon to balance out the heat of the radish, and pan fry until golden on both sides.
I never noticed a daikon smell from cut daikon either. We have it in the fridge even for up to 10 days or more if there is a child's arm sized one that I am using to cut off each day to use for a salad of slice vegetables. During the times of year when the radishes are sweet, we pretty much always have a cut radish in the fridge.
It's good for salads, I definitely like the Chinese or Korean flavors of dressing it and with salty/sweet and some sesame or even chile on it. I love radish ban chan (can google that to see recipes and choose one that looks appealing).
Do you have the greens or just the radish? If you have the greens, you can make a stew of the radish cooked in it's own greens.
You could make Korean beef-radish soup with it. This soup is so nourishing and delicious.