Profile: Daikon Radish
Scientific name: Raphanus sativus var. longipinnatus
Daikon is a staple in Asian food. It can be eaten raw or stir fried, grilled, baked, boiled, broiled, or cooked in soups.
How to store:
Store daikon (dry) in a sealed plastic bag in the fridge. They should last for at least one week.
How to prepare:
Skinned, grated daikon mixed with some ponzu, shoyu, and green onions makes a great dipping sauce for tempura and shabu shabu. This daikon oroshi also goes great with various meats. However, raw daikon can have a bit of a bite. If you prefer a sweeter taste, here's a recipe for braised daikon, or daikon nimono.
One of my favorite side dishes is takuan, a salty and slightly sweet pickled daikon that's great with rice. Your family may have its own recipe; otherwise, try this one to get started. You can cut the sugar and/or add in chili peppers and other flavors based on your taste.
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