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Old 07-24-2016, 12:43 PM   #1
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What do I do with ... daikon radish?

As George Takei would say: "Oh myyyy!"

So, I put daikon radish on the grocery list, DH picked up groceries, and - this was the smallest one they had My plan was to make Korean-style daikon-carrot pickles. But there's no way we will eat this many Korean-style pickles. I have a couple of questions.

- Can I freeze it? Any idea what that would do to the texture? Should I blanch it first?

- What else can I do with it? Anyone ever tried a daikon puree, or as a soup ingredient?

TIA.
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Old 07-24-2016, 01:36 PM   #2
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My suggestion was the Korean pickled Daikon/ Carrot , but you beat me to it
Never used it for anything else.
Some help I am.
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Old 07-24-2016, 01:47 PM   #3
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I was counting on you, Larry!
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Old 07-24-2016, 01:49 PM   #4
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GG, I hope that is just dirt on it as none of the ones I've seen/bought had that spotting on them. The next thing, if you've never used daikon, the odor is a little funky. We've used it once in a slaw that goes on the meatball Banh Mi sandwiches we make. Now we use just plain radishes.
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Old 07-24-2016, 01:59 PM   #5
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To elaborate a bit further, we started using regular radishes as daikons are not available in the regular grocery stores here, so you have to go to an Oriental market and we don't always feel like doing that. We make a grated radish/carrot slaw to go on the Banh Mis. I don't really taste a huge difference. And some people don't notice the funky odor but we did.

There are soup recipes, just Google. There are pancake recipes too that look interesting.
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Old 07-24-2016, 02:22 PM   #6
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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.
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Old 07-24-2016, 02:26 PM   #7
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When I've made the Pickled Daikon - Carrot thing, First time I followed the recipe exactly, second time I altered the ratio to have more carrots/ less daikon. A little seemed to go a long way.
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Old 07-24-2016, 02:28 PM   #8
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I like grated daikon (with soy sauce, ginger, etc..) to eat with cold tofu or with grilled mackeral.
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Old 07-24-2016, 04:08 PM   #9
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Quote:
Originally Posted by GotGarlic View Post
...neither of us likes regular radishes. My dad used to grow them when I was a kid. Too peppery for me...
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.
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Old 07-24-2016, 04:16 PM   #10
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Quote:
Originally Posted by roadfix View Post
I like grated daikon (with soy sauce, ginger, etc..) to eat with cold tofu or with grilled mackeral.
That sounds interesting. DH got more fresh tuna today because he liked the seared sesame tuna we had last week. Your idea would work with that, I think
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