Simmered Daikon Radish with Chicken

 

Ingredients:

• 1 lb. Daikon radish
• 1 lb. Chicken thighs, boneless and skinless
• 3.5 oz brown or white beech mushroom, optional
• 1 tsp arrowroot starch
• 1.5 tbsp avocado oil
• 2-2.5 tsp grated ginger
• 1 tsp coarse sea salt, plus more to taste
• 1 cup chicken or vegetable stock
• 1 to 1.5 tbsp yuzu juice
• 1.5 tbsp coconut aminos
• 1-2 bulbs scallions, chopped

Preparation:

1. Slice off both ends of the daikon radish. Rinse and scrub under tap water. Pat dry and use a peeler to peel off the outer skin. Dice it to cube shape, about 1 to 1 ½ -inch cubes.
2. Dice the chicken to 1 ½ -inch bite sizes. Slice off the bottom end of the mushrooms and break them into pieces, if using. In a small bowl, make a slurry with arrowroot starch and 1 tbsp water.
3. Preheat a large stir-fry pan or Dutch oven over medium heat until it feels warm when placing your palm near the surface, about 2-3 inches away. Add the oil, chicken, ginger, and 1 tsp salt. Saute over medium-high heat for about 3 minutes.
4. Add stock, daikon radish, and mushrooms. Make sure the radish cubes are in contact with the liquid. Cover with a lid and bring it to boil for about 3-4 minutes.
5. Then lower the heat to medium-low and simmer for 15-20 minutes or until the daikon turns soft and can easily be poked through with a fork or chopstick. The color will turn from pale to translucent. Stir the pot periodically to ensure even cooking.
6. Season with yuzu juice and coconut aminos. Stir the slurry one more time before adding it to the pot. Gently toss for 30 seconds to thicken the sauce. Off heat, taste and add more salt, if desired.
7. Garnish with scallions. Serve warm.

https://www.heartumami.com

Daikon Radish Slaw

 

Ingredients:

• 1 daikon shredded
• 1 carrot shredded
• 1 cup (100g) cabbage shredded
• ¼ cup (20g) parsley chopped
• ½ cup (110g) mayonnaise
• 1 clove garlic minced (optional)
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon salt

Preparation:

1. To make the dressing, whisk together mayonnaise, mustard, garlic if using, lemon juice, and salt.
2. Combine shredded daikon, carrot, cabbage, and parsley together. Then add dressing and mix well.

https://www.littlesunnykitchen.com 

Daikon and Carrot Salad

 

Ingredients:

• 1 1/2 pounds daikon, peeled
• Kosher salt
• 1 pound carrots
• 1 tablespoon grated peeled ginger
• 3 tablespoons unseasoned rice vinegar
• 2 teaspoons fresh lime juice
• 1/4 cup vegetable oil
• 1 teaspoon toasted sesame oil
• 1 3/4 teaspoons black sesame seeds

Preparation:

1. Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
2. Make the dressing: Whisk the ginger, vinegar, lime juice, and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
3. Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
4. Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

https://www.foodnetwork.com/recipes/food-network-kitchen/daikon-carrot-salad-recipe-1928312

Pan Fried Daikon Radish Cake

 

Ingredients:

• 1 ½ cups grated daikon radish
• 2 teaspoons salt
• 1 clove garlic, minced
• ½ red onion, chopped
• 1 egg, beaten
• ½ cup Italian seasoned bread crumbs
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• ½ teaspoon chile-garlic sauce (such as Sriracha®)
• 1 ½ cups vegetable oil for frying

Preparation:

1. Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
2. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
3. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

https://www.allrecipes.com/recipe/176729/pan-fried-daikon-cake

Quick Pickled Carrots and Daikon Radish

Ingredients:

• 300g / 10 ounces Korean radish or daikon radish, julienned
• 200g / 7 ounces carrots, julienned

PICKLE BRINE:

• 1 cup water
• 1 cup white sugar
• 1 cup apple cider vinegar (or rice vinegar)
• Pinch of salt

** Radish and carrot portion can be changed per your preference.

Preparation:

1. Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
2. Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
3. Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.

https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/

Roasted Daikon Radish, Carrots and Peppers

Ingredients:

• 1 bunch daikon radishes, 3 daikons, scrubbed and sliced into 1/4-inch rounds
• 4 carrots, peeled and cut into 1/4-inch rounds
• 1 red bell pepper, thinly sliced
• 1 shallot, thinly sliced
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar

Instructions:

1. Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
2. Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
3. Enjoy!

https://sarahscucinabella.com/2013/05/29/roasted-daikon-radish-carrots-and-peppers/

Daikon Radish Chips

Samples of this recipe will be available to try at this week's pick up, courtesy of shareholder, Tanya Rotenberg.

Ingredients:

• Daikon radish, washed peeled and sliced thinly 
• 3T olive oil
• Paprika
• Salt and pepper

Instructions:

1. Pre heat oven to 400 degrees F
2. Cut radishes very thinly, a mandonlin slicer works well for this.
3. Toss radishes with Olive Oil, Paprika and Salt and Pepper.
4. Arrange on cookie sheet. 
5. Bake 3-5 minutes, turn radishese and bake 3-5 minutes more. Watch carefully, radishes may burn!

Click here for the online recipe.

Golden Crisp Daikon Cake with Spicy Herb Soy Sauce

Ingredients:

• 1 1/2 pounds daikon (Asian white radish), peeled, cut into 1-inch pieces
• 2 Chinese sweet pork sausages (lop chong), cut into 1/4-inch cubes (about 3 ounces)
• 1/2 cup finely chopped green onions (about 3 large)
• 2 tablespoons small dried shrimp, finely chopped
• 1 1/2 cups water, divided
• Nonstick vegetable oil spray
• 1 1/2 cups rice flour
• 1 cup soy sauce
• 1 tablespoon Asian sesame oil
• 2 tablespoons (or more) vegetable oil, divided
• 1 cup fresh cilantro leaves
• 1 tablespoon grated peeled fresh ginger, juices included
• 2 small Thai red chiles, halved lengthwise, seeds removed, thinly sliced crosswise or 1 tablespoon hot chili sauce (such as sriracha)
• 1 tablespoon sesame seeds, toasted

Instructions:

1. Fit processor with large-hole grating disk. Working with a few pieces of daikon at a time, place daikon pieces in feed tube and process until coarsely grated. Transfer daikon to bowl. Replace grating disk in processor with metal blade. Return daikon to processor and finely chop, using on/off turns.
   Heat heavy large skillet over medium-high heat. Add sausage cubes to skillet and sauté until fat renders and sausage browns, about 5 minutes. Add green onions and dried shrimp; stir 1 minute. Add daikon with juices and 1/2 cup water; bring to boil. Reduce heat to medium; cook until daikon is soft and liquid is almost evaporated, stirring frequently, about 25 minutes.
   Meanwhile, spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with nonstick spray. Whisk rice flour and remaining 1 cup water in large bowl until well blended. Stir in daikon mixture. Season to taste with salt and pepper. Spread daikon mixture evenly in prepared pan. Place cake pan on bamboo steamer rack set over wok filled halfway with simmering water or on metal rack set over simmering water in pot. Cover with lid; steam over medium heat until cake is set and firm to touch, occasionally adding more water to wok or pot as needed, about 45 minutes. Remove pan from steamer; cool cake in pan 1 hour. Cover and refrigerate daikon cake in pan overnight.
   Whisk soy sauce and sesame oil in small bowl. Heat 1 tablespoon vegetable oil in small skillet over medium heat. Add cilantro, ginger with juices, and chiles or hot chili sauce; stir 30 seconds. Mix ginger mixture into soy sauce mixture. DO AHEAD Daikon cake and sauce can be made 2 days ahead. Cover separately and refrigerate.
   Run small knife around daikon cake to loosen. Invert onto cutting board. Cut cake into 1/2-inch-thick slices (not wedges), then cut each slice crosswise into 2-inch-long pieces.
   Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Working in batches, add daikon cake slices to skillet and cook until golden brown, adding more oil to skillet for each batch as needed, about 5 minutes per side. Transfer slices to platter. Sprinkle with sesame seeds. Serve herb soy sauce alongside for dipping.

Click here for the online recipe.

Daikon Radish Cakes

Ingredients: 1.5 cups grated daikon 3/4 cup water 1 cup rice flour 1 tbsp corn starch 1/2 tsp kosher salt 1/4 tsp sugar a dash or two of white pepper (can substitute ground black pepper if you can't find white pepper) 1 tbsp chopped fresh cilantro Preperation: Place grated daikon and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for about 15 minutes.  Remove from heat and let cool. Meanwhile, mix the remaining ingredients together in a large bowl. Add the radish and cooking water and stir to form a dough. Transfer dough to a greased 8x8 pan and press down with a spatula to smooth the top (the dough should be about ½ inch high and will only fill about two-thirds of the pan). Place the baking pan in a steamer and steam for 35-45 minutes.  Remove the dough from the pan and slice into squares. Heat about 1-2 tsp vegetable oil in a large skillet over medium heat. Transfer squares to the skillet and sauté for about 3-4 minutes per side, until they are lightly browned. Serve immediately. http://www.vanilla-and-spice.com/2012/04/daikon-radish-cakes.html

Sweet Pickled Daikon Radish

Still not sure what to do with that Daikon radish from last week? Try this Daikon Radish recipe from shareholder Tanya (available for taste testing during the pick-up) Ingredients: 1 cup rice vinegar 1 cup water 1 cup sugar 1/4 teaspoon turmeric 1 pound daikon radish 1/4 cup kosher salt Preparation: In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool. Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks. http://www.foodnetwork.com/recipes/tyler-florence/sweet-pickled-daikon-radish-recipe.html

Ramen Noodle-- Daikon Slaw

Ingredients: 1 (12 ounce) package broccoli coleslaw mix (try Trader Joe's!) 1/2 cup sunflower seeds 1/2 cup slivered almonds 1 Daikon radish, sliced 1 (3 ounce) package Oriental-flavored ramen noodles, broken into small pieces 1/2 cup canola oil 1/4 cup white sugar 1/4 cup white wine vinegar 4 green onions, chopped Preparation: Combine broccoli coleslaw mix, sunflower seeds, almonds, daikon radish and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before serving. http://allrecipes.com/recipe/ramen-slaw/

Roasted Daikon Radish with Carrots and Peppers

Ingredients:

1 bunch daikon radishes (3 daikons), scrubbed and sliced into 1/4-inch rounds
4 carrots, peeled and cut into 1/4-inch rounds
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
1/4 cup balsamic vinegar

Preparation:

Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
Enjoy!

http://sarahscucinabella.com/2013/05/29/roasted-daikon-radish-carrots-and-peppers/

Daikon Radish Dressing

3/4 c soy sauce
7/8 c rice wine vinegar
1/4 c grated ginger (this time the ginger was much too fibrous to get it through our garlic press so we chopped it by hand
2.5 T garlic (approx 6 cloves)
1/2 c grated daikon radish (this goes nicely through the garlic press and gets out the rest of the garlic from the press, it is very liquidy when you press it so do it right over the dressing container) (approximately 2 to 2.5 inches of daikon before grating)
a small amount of  sesame oil  (canola used for the taste testing this week, for allergy concerns)

White miso can be substituted for soy sauce. This recipe will be sampled during the pick up on Tuesday and Friday, thanks to shareholder Tanya Rotenberg. Enjoy!

Other ideas from Tanya:

http://www.seriouseats.com/recipes/2009/04/pickled-daikon-carrot-and-cucumber-recipe.html
or
http://www.foodnetwork.com/recipes/anne-burrell/pickled-cucumber-and-daikon-salad-recipe/index.html

Turnip and Pear Soup

1 medium onion, chopped
1 tablespoon vegetable oil or butter
3 medium-large turnips, peeled and chopped (3 cups_
3 large ripe pears, peeled, cored, and chopped (about 3 cups)
1 teaspoon dried thyme
½ teaspoon salt
1 ¼ cups vegetables stock
½ teaspoon nutmeg
1 ½ to 2 cups pear or apple juice
Black pepper to taste
Shredded daikon radish as garnish

In a large saucepan, sauté the onion in oil or butter for about 5 minutes, until translucent but not browned. Add the chopped turnips and pear, salt, and herbs. Saute for another 10 minutes or so, stirring occasionally.
Add vegetable stock and cook, covered, on low heat fro 20 to 30 minutes until vegetables are soft and tender. Add the spices. In a blender or food processor, puree the soup with the apple or pear juice until soup is smooth and thick. Season with pepper to taste. Top with daikon radish.

From: Sundays at the Moosewood

Rice Stew with Daikon (Daikon Zosui)

Serves 5

2 ½ cups cooked short-grain rice
¾ cup shiitake mushrooms
1 ½ cups daikon (about a four-inch-long chunk), sliced as directed
¼ cup carrots, sliced
½ cup Wakame, soaked five minutes in cold water to cover, then chopped into one-inch long pieces (discard soaking water)
5 cups fish stock (if unavailable, use chicken or vegetable stock)
1 teaspoon salt
2 ½ tablespoons soy sauce

Peel the daikon and carrot, and slice into two-inch-long by one-half-inch wide ribbons that are no more than one-eighth-inch thick. Thinly slice the shiitake mushrooms also. Heat the stock in a soup pan with the daikon and carrot, and cook until the vegetables have softened, around 10 minutes. Add the cooked rice, mushrooms and wakame, and bring to the boil again, stirring occasionally. Stir in salt and soy sauce. Eat hot. Partners well with Daikon Pickles. (Note: Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.)

By: Jackie Miyasaka, http://moscowfood.coop/archive/daikon.html

Daikon Pickle (Takuwan)

Ingredients:
1 to 2 medium sized daikons
1/4 tsp. turmeric
1/4 cup salt, or less
1/4 cup white vinegar
1 and 3/4 cup sugar, or less

Mix last four ingredients into a paste.
Wash daikons, do not dry or peel skin. Slice daikons into 1/4 inch-thick rounds or french-fry-size sticks, about 2 inches long. Put into bowl.
Pour paste over daikons and mix well.
Cover and let sit for three days.
Place mixture into jar, cover, and refrigerate. Pickles will last indefinitely in refrigerator (I still have some delicious ones from last season. . . )

From: Satchiyo, Weavers Way Co-op member (this is her mother's recipe!)

Crunch Bok Choi Ginger Salad

Source: From Asparagus to Zucchini

• 1 medium bok choi
• 1 cup shredded daikon radish
• 1 tablespoon salt
• ½ cup slivered green peppers
• ¼ cup finely chopped scallions or leeks
• 1 inch knob of gingerroot, grated
• 2 tablespoons each chopped mint and cilantro
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• Pepper to taste

Thinly slice the bok choi leaves. Toss with shredded radish with salt in a colander. Let stand to wilt, about ½ hour. Rinse, drain, and squeeze out excess liquid. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving.
Makes 6 servings.

Lacto-fermented Kimchi

Ingredients for one quart:
1 pound bok choy
1 daikon radish or several small radishes (or turnips, or any root vegetable)
1 or 2 carrots
1 or 2 onions, or leeks, or a handful of scallions
3 or 4 cloves of garlic
3 to 4 hot peppers, to taste
3 tablespoons ginger root

1. Mix a brine of 4 cups filtered water and 4 tablespoons non-iodized salt. Mix to thoroughly dissolve salt.
2. Coarsely chop bok choy, slice radishes and carrots, and let vegetables sit in brine, covered with a plate to keep vegetables submerged, for a few hours or overnight.
3. Grate ginger, chop garlic and onion, chop or crush peppers. Mix spices into a paste.
4. Drain brine off vegetables, saving brine.
5. Mix vegetables with spice paste. Pack tightly into clean quart jar until liquid rises above vegetables. If vegetables are not submerged, add a little of reserved brine to cover. Weight down vegetables with a smaller jar or a ziplock bag filled with water. Cover entire thing with a cloth to keep out dust and insects.
6. Ferment in a dry, clean, protected from dust place, like a high shelf in your kitchen. Taste every day or so to see if desired sourness is reached, usually after a week or longer.
When it tastes how you want it, move into refrigerator to stop fermentation. Kimchi will last indefinitely in the fridge.

(from: Sandor Ellix Katz, Wild Fermentation)