DAIKON
Pan Fried Daikon
Ingredients:
Directions:
Ingredients:
- 1 1/2 cups grated daikon radish
- 2 teaspoons salt
- 1 clove garlic, minced
- 1/2 red onion, chopped
- 1 egg, beaten
- 1/2 cup Italian seasoned bread crumbs
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chile-garlic sauce (such as Sriracha®)
- 1 1/2 cups vegetable oil for frying
Directions:
- Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
- Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
- Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.
Red and White Salad
Ingredients and Directions:
2 parts finely shredded daikon, 1 part finely shredded carrot, salt lightly and let sit 5 minutes, then squeeze out. Dress with a sweet-sour dressing made from 1/2 cup rice vinegar heated to dissolve 1/4 cup sugar and 1/4 tsp salt, then cooled to room temperature before use. Let salad stand at least 30 minutes before serving; will keep up to 3 days if refrigerated. This last is great with any sort of spicy or rich food.
Ingredients and Directions:
2 parts finely shredded daikon, 1 part finely shredded carrot, salt lightly and let sit 5 minutes, then squeeze out. Dress with a sweet-sour dressing made from 1/2 cup rice vinegar heated to dissolve 1/4 cup sugar and 1/4 tsp salt, then cooled to room temperature before use. Let salad stand at least 30 minutes before serving; will keep up to 3 days if refrigerated. This last is great with any sort of spicy or rich food.
Daikon Leaves on Rice (Furikake)
Ingredients:
Directions:
Ingredients:
- Daikon leaves or turnip leaves: the equivalent of the leaves of one root (you might have to increase that particular ingredient. Do experiment!)
- Seame oil: 1 + 1/2 tablespoons
- Sake/Jappanese cooking sake: 2 tablespoons
- Mirin/sweet sake: 1 + 1/2tablespoons
- Soy sauce: 1 + 1/2 tablespoons
- Katsuo Bushi/dry bonito shavings: 2 pinches
- White roasted sesame: 2 tablespoons
- If you have them, dried small shrimps (saura ebi or others) or small dried fish
Directions:
- Wash the leaves throroughly and cut thin.. Heat frying pan and pour sesame oil in it.
- Fry daikon/turnip leaves over a strong fire.. Once they have become soft, add sake, mirin, and soy sauce once at a time and fry each time until ingredient is absorbed.
- Add seame seeds and katsuo bushi and fry just a little. If you have the shrimps and fish first fry them over a frypan with as they are and add them at the last moment with the sesame seeds and katsuo bushi..
- Serve hot or lukewarm over a bowl of hot rice.
