Daikon Radish Recipes
Great winter dish served this over rice!
1 Daikon radish, peeled and chopped into bite size pieces
2 tablespoons cooking oil
½ cup onions, chopped
1 tablespoon ginger root, peeled and chopped
2-3 tablespoons soy sauce
1 teaspoon sugar or other sweetener
2-4 garlic cloves, peeled and chopped
1 teaspoon toasted sesame oil
Heat oil on medium high and add onions and ginger. Stir fry 1 min. Add ½ to 1 cup water and the rest of the ingredients except sesame oil. Bring to boil, reduce heat, simmer covered until daikon is tender. Uncover and boil away any remaining water into a sauce. Add sesame oil, check salt, and serve hot!
3 TBSP cooking oil
2 TSP ginger, minced
1 medium onion, sliced
2-3 inches Daikon radish, quartered and sliced
1/2 pound broccoli, cut into small flowerettes (or other vegetable like sliced carrots, green beans, cauliflower, cabbage, etc.)
2 TBSP natural soy sauce
2 TBSP white wine or rice wine
4-6 TBSP water
Heat oil on medium heat in skillet and saute onion and ginger for 10 minutes stirring until soft. Add Daikon, broccoli, soy sauce, wine, and 4 TBSP water. Cover and steam for 10 minutes or until broccoli is soft. Lift cover periodically, stir, and add additional water if needed. Serve hot. Serves 2-4.
Availability: September-October (often we have this vegetable available through to March as it stores well in the root cellar)
Storage tips: Refrigerate in a plastic bag. Daikon stores well and should last at least a month.
How to eat: Daikon radishes are a tasty vegetable most often used in parts of Asia. They can be used in stir-fries, raw in salads or when making Korean Kimchee.
I got bored and wanted to make an appetizer for our meal recently so I made this yummy hors d'oeurve dish. It was delicious and mellowed out the spiciness of the radish!
1/2 pound daikon radish, trimmed and thinly sliced
Arrange the sliced daikon radish on a plate or small serving dish all in one layer. Pour over some soy sauce and vinegar at a ratio of 4:1 soy sauce to vinegar. Make sure all of the radish slices are touching the marinade. Let sit at room temperature for 1/2 to 1 hour. Then drain and serve.
This is a quick pickle that you can keep in your fridge. Easy and delicious!
1-1 1/2 cups winter radishes, cut into half moons (daikon or whole small summer radishes will work, too)
1 cup of vinegar
1/4 cup of sugar
1 tablespoon salt
1 pint jar, with lid
Heat the vinegar, sugar and salt and mix around until the sugar and salt have dissolved into the liquid. Remove from heat and let cool for 10 minutes or until you can easily put your finger in the liquid without burning it. Stuff your jart with slices of radish and cover with the vinegar/sugar/salt mixture. Put a lid on your pickles and put in the refrigerator for 24 hours. You can start eating these refrigerator pickles as soon as you want to and they will get more flavorful the longer you leave them in the fridge.