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Old 07-25-2016, 12:22 PM   #21
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Takuan (pickled daikon) is a very popular side dish. They're available at most Asian markets. It's also a popular sushi roll ingredient.
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Old 07-25-2016, 01:21 PM   #22
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I personally think daikon tastes more like a turnip than a radish. I was a little hesitant to chime in, because I've only cooked with it one time and that was a couple of years ago. At the time I was seeking out a low-carb substitute for French fries and one of the web sites I found suggested using daikon in place of potatoes.

I will say this: the end result was good, but it wasn't French fries. More like turnip fries.
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Old 07-25-2016, 04:43 PM   #23
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Quote:
Originally Posted by KatM View Post
I like daikon sliced thin and eat it raw for a snack at night.

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I had a girlfriend in Hawaii, who every night we would all sit and watch TV in the big room. She would show up with a daikon and salt shaker and just sit there while watching the TV and munch away on it.

This was her night ritual.
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Old 08-01-2016, 12:46 AM   #24
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I was going to say Daikon Kim Chee as well. I can find Korean Chili Peppers pretty much anywhere now-a-days.
My other suggestion, which is just as tasty is Namasu, Japanese style pickled veg,
https://mykitcheninthemiddleofthedes...easier-namasu/

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Also, Vietnamese style for Bahn Mi, but they are just as good in any sandwich.
Shortcut Banh Mi With Pickled Carrots and Daikon Recipe - NYT Cooking
I personally have been chopping at the bit to try my sprializer and make some pickled carrots and daikon, such a great side dish to any oncutous meat you'll get the umami goin on for sure!
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Old 08-01-2016, 05:08 AM   #25
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Those veg flowers are adorable, K'girl Thanks.
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Old 08-03-2016, 04:07 AM   #26
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I generally use daikon in slaws. But I have sautéed them which works nicely. They can also be a nice platform for finger foods.
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Old 08-15-2016, 01:03 PM   #27
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We're having galbi later in the week but last Friday we picked up the stuff to make kimchee and Penn Dutch actually had daikon so we got that instead of regular radish. Only used about half of it in my kimchee so I made daikon garlic pickles out of the rest to use as part of our ban chan. We had gone to Asian market earlier last week but I forgot to get the daikon, though I did pick up a lotus root to give that a whirl. I'm going to try my pickles in a bit and see how they taste.
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Old 08-15-2016, 11:40 PM   #28
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I saw a recipe for a hearty soup from Roger Mooking. One day I WILL get around to trying it.
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Old 08-16-2016, 07:32 AM   #29
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How did your pickles turn out, medtran?
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Old 08-16-2016, 07:42 AM   #30
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How did your pickles turn out, medtran?
They're pretty good, a little too garlicky for me though. Craig will probably love them. I just kind of eyeballed the amounts because I cut down on the recipe greatly since I only had half of a small daikon left. Basically, it was like we both make pickled cucumber except using rice vinegar, thin slices of garlic, and they were little cubes instead of slices or spears. They'll make a good ban chan.
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