|Recipes A-Z from our farm
Bulk Deliveries to many Bay Area locations
How to Store Daikon: Easy! in the fridge, in a bag, it will last days/weeks.
Noodle Bowl with Vegetables from Chef Jonathan
This is a straightforward and delicious noodle bowl. The broth is delicious, so keep it in mind for variations throughout the year. The stir fry can also be modified based on what's available each season. If you want to make this fancier, finish it with a nice piece of white fleshed fish. If your daikon comes with its greens and they are in good condition, wash, chop, and add those to the stir fry.
1 piece kombu
3 lemongrass stalks, smashed and chopped
1 spicy chile, halved
1 onion, halved and thinly sliced
2 inches ginger, peeled and sliced
2 T sake
2 T mirin
2 T soy sauce
1-2 daikon, peeled and julienned
2 carrots, julienned
1/2 head napa cabbage, shredded
6 shiitake mushrooms, stems cut off and thinly sliced
1 red onion, thinly sliced
1 c mung bean sprouts
toasted sesame oil
3 oz somen noodles
In a saucepan, add 4 cups of cold water, then add the kombu, lemongrass, chile, onion, ginger, sake, mirin, and 2 T of soy sauce. Bring to a boil, then simmer, uncovered, for 15 minutes. Strain, return to the saucepan and reduce to 2 cups. Taste to make sure you like it.
Heat a pot of water to boiling.
In a very large skillet or wok, heat some grapeseed or peanut oil and add the daikon, carrots, napa cabbage, mushrooms, onion, and bean sprouts. Stir fry until everything has wilted and softened, then toss in a little salt and a tablespoon each of soy sauce and toasted sesame oil. Warm through, remove from heat, and taste for seasoning. Adjust if necessary.
Drop the somen into the boiling water and boil for exactly 2 minutes. Drain, rinse with cold water, and divide the noodles between 4 large bowls.
Top the noodles with the vegetables, then ladle in the hot broth. Finish with chopped scallions, cilantro, and some sesame seeds. You can also pass spicy chili oil around with these at the table for those eaters who want a little kick.
Simmered Pork and Daikon from the Japanese Food Report
Vietnamese Daikon and Carrot Pickles from Simply Recipes
Easy Daikon Radish Salad from Sarah's Cucina Bella
GREEN AND WHITE CRUDITES WITH HERBED ANISE DIP
1 1/2 teaspoons
1 1/2 teaspoons
white-wine vinegar, or to taste
coarse-grained mustard, or to taste
large garlic clove, minced and mashed to a paste with
Pernod, or to taste
chopped garlic chives or other fresh herb
assorted crudites such as blanched broccoli and cauliflower flowerets, snow peas; raw sliced celery, fennel, cucumber, and daikon; carrots
In a bowl whisk together all ingredients except herbs with salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 4 days. Just before serving, stir in fresh herbs Arrange crudites decoratively on a tiered serving plate or in a large basket and serve with dip.
Gourmet September 1994
SMOKED SALMON SPIRALS try this with the garlic chives and green onions...
1 1/2 teaspoons
|daikon (Japanese white radish), peeled
cream cheese, room temperature
fresh dill, finely chopped or
finely chopped fresh Italian parsley
grated lemon peel
sliced smoked salmon, cut into 1-inch-wide strips
Cucumber slices Fresh dill sprigs Lemon slices Using vegetable peeler, cut off thin 8x1-inch strips down length of daikon. Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 teaspoons mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon. Serves 12.
Bon Appétit March 1991