What do I do with ... daikon radish?

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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. :)
 
I like daikon sliced thin and eat it raw for a snack at night.

Sent from my iPad using Discuss Cooking

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. :angel:
 
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://mykitcheninthemiddleofthedesert.wordpress.com/2013/01/19/couldnt-be-easier-namasu/
namasu.jpg
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 :yum: you'll get the umami goin on for sure!
 
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.
 
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.
 
Got Garlic, guess what I found!?!
A GREAT BIG FAT over priced DAIKON! Heh.
wDaikon%20Radish%20001.jpg


And a thread from 2012 when a certain Daikon Radish visited you previously. They visit me about every 4 years too.
http://www.discusscooking.com/forums/f94/anybody-have-a-recipe-for-pickled-daikon-radish-81022.html

And a thread from Larry too in 2008, inquiring on the Daikon.
http://www.discusscooking.com/forums/f18/just-bought-myself-a-daikon-now-what-52003.html

And favorite radish recipes in 2005. http://www.discusscooking.com/forums/f18/favs-radish-recipes-15705.html

I just ate a raw slice with some salt. It wasn't as hot as a red garden radish, it was quite good.
 
Craig makes a slaw to go on our bahn mi sammies with 1 cup grated carrots, 1 cup grated daikon (you can sub out red garden radish if needed), 1/8 cup each of rice vinegar and sugar plus 1/2 tsp kosher salt. I'd eat the slaw just by itself.
 

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