Daikon Radish

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.

• 2 cups peeled & thinly sliced Daikon
• 4 cups peeled & thinly sliced potatoes
• 3 TBLS butter
• 1 cup sliced onions
• Salt & pepper
• Dried thyme
• 1 clove garlic, minced
• 2 cups heavy cream
• ¼ cup parmesan cheese, grated

Preheat oven to 375. Boil radishes in water for 10 min until fork tender. Drain. Saute onions in butter until soft. In a greased baking dish (~9x13) layer: radishes & potates, then onions, then a sprinkle of the spices/garlic. Repeat, finishing with a radish layer. Pour over the cream. Sprinkle the cheese on the top. Bake for 50 min or until tender.

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
soy sauce
vinegar

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.

• Cooking oil
• 1 red onion, sliced
• 1-2 Daikon radishes, thinly sliced
• ½ pound kale, chopped
• Rice or rice noodles, cooked
• Protein of choice, prepared
• Salt and pepper, to taste

Heat oil in skillet on medium-high. Add onion and radishes, stirring quickly until tender crisp. Add kale, stirring, until wilted. Remove from heat and stir in following dressing: 1 TBLS grated garlic, 1 TBLS grated ginger, 2 TBLS soy sauce, 1 TBLS cider vinegar, 1 TBLS sesame oil. Serve with rice and protein of choice.

Whisk together following dressing:

• 1 TBLS lemon juice
• 1 TBLS apple cider vinegar
• 1 tsp honey
• 3 TBLS olive oil
• 1 TBLS onion, finely chopped
• 1 TBLS ginger root, grated

Slaw ingredients:

• ½ - 1 pound Daikon radish, shredded
• 1 large carrot, shredded
• 1-2 crisp apples, chopped

Toss slaw with dressing. Season with salt and pepper. Cover + chill 1 hour before serving.

This makes 1 quart.

½-3/4 pound carrots, peeled and julienned
½-3/4 pound daikon radish, peeled and julienned
2 cups warm water
1-2 TBLS sugar
2-3 TSP salt
1/3 cup vinegar (white or cider is fine)

Stuff the carrots and Daikon into a quart jar. Combine the remaining ingredients in a bowl and stir to dissolve. Sample the brine and adjust to your taste. Pour into quart jar to cover veggies. Put on a lid and store in the refrigerator for at least 3 days to let flavors develop. Will keep in fridge for 2-3 weeks. Great compliment to a hot meal, on a sandwich, or as a snack.