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Old 07-24-2016, 04:17 PM   #11
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Originally Posted by Cooking Goddess View Post
Some varieties are milder than others. You're a master gardener, so I'll leave the searching to you.

BTW, I always though that radishes were too hot, but since Himself loves them I buy them. I will slice some wafer-thin, as in see-through, to add to my salad just for the color. But the way I really like them? Cooked! You can roast them in the oven, but I prefer the quick-and-easy way of cutting in half, putting in a shallow skillet with a bit of butter, and simmering over a low heat until the radish is barely tender. Really good! If you need to use it up, try cooking discs in butter to use it up.
I'm sure you're right. Maybe it's one of those childhood dislikes that I should revisit.

I like the simmering idea! Maybe add a few aromatics and some five-spice powder. Hmm. Thanks!
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Old 07-24-2016, 07:22 PM   #12
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I do a braised Daikon that is wonderful. When I'm home ill dog out the recipe from a Japanese Cookbook that i have.
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Old 07-24-2016, 07:52 PM   #13
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I just found that Serious Eats quoted the same cookbook and recipe that I use.

Traditional Braised Daikon from 'Hiroko's American Kitchen' | Serious Eats

This is really really good.
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Old 07-24-2016, 08:56 PM   #14
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I like daikon sliced thin and eat it raw for a snack at night.


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Old 07-24-2016, 09:35 PM   #15
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Yeah, I haven't scrubbed it yet - just the little bit that I cut off to taste.

I thought I'd try daikon because neither of us likes regular radishes. My dad used to grow them when I was a kid. Too peppery for me.

Thanks.
In our neighborhood when I was a kid, radishes and carrots rarely made it from the garden to the table because us kids ate them as fast as they were ready to harvest. They rarely even made it past the boundaries of the gardens.
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Old 07-24-2016, 10:23 PM   #16
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Every 4th of July gatherings, my neighbor used to make a simple radish salad using only various kinds of chopped radishes. White ones, red ones, other ones, using a homemade vinaigrette dressing of some kind. It was unique. Never got her recipe for it.
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Old 07-24-2016, 11:15 PM   #17
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In my local Asian store, Ive seen Daikon Kimchee but never tried it.
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Old 07-24-2016, 11:23 PM   #18
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Every 4th of July gatherings, my neighbor used to make a simple radish salad using only various kinds of chopped radishes. White ones, red ones, other ones, using a homemade vinaigrette dressing of some kind. It was unique. Never got her recipe for it.
It wasn't the kind of radish salad you'd spoon on your plate. I wouldn't even call it a salad. "Hors_d'oeuvre mixed chopped radishes in vinaigrette" or something. Maybe she included the OP's radish in her mixture.
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Old 07-25-2016, 10:59 AM   #19
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The only way I've had the daikon radish is in a braised beef and daikon stew which I first found in a chinese cookbook. Now the recipe is found online, many variations, with soy sauce, many chinese spices/herbs, and notably star anise. It had a lovely smell while it was cooking, the beef was tender to fall apart, the daikon was cut into chunks about twice bite sized cut on an angle.
Here's one: Cantonese Braised Beef ? Daily Cooking Quest
I'll make this again next time I see daikon radish available here.
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Old 07-25-2016, 12:22 PM   #20
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The only way I've had the daikon radish is in a braised beef and daikon stew which I first found in a chinese cookbook. Now the recipe is found online, many variations, with soy sauce, many chinese spices/herbs, and notably star anise. It had a lovely smell while it was cooking, the beef was tender to fall apart, the daikon was cut into chunks about twice bite sized cut on an angle.
Here's one: Cantonese Braised Beef ? Daily Cooking Quest
I'll make this again next time I see daikon radish available here.
That sounds great - and perfect for adapting to the pressure cooker Thanks!
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