October 22, 2011: Shredded Daikon

October 22, 2011

My friend Pamela gave a slew of fresh veggies last week, from her CSA. All have been very delicious, but the most interesting was four daikon radish. Daikon is a larger (generally about 6″-1′ long by about 2-3″ circumference) white variety of the radish family, originally from Japan. It is not nearly as hot as the American red variety of radish, but is mild, juicy, and with just a tiny bit of hot and sweetness combined. Daikon is full of vitamin C, and is good for digestion. It is delicious as an accompaniment to just about any Japanese meal or as a healthy snack.

If daikon comes with leaves, cut them  off (you can blanch these and fry in a little sesame oil, for a great veggie side dish.) Skin daikon root and save skin for stock. Shred daikon and drain juices in colander, but don’t let daikon dry out. After sampling, I wanted a bit more heat, so I added 1Tblsp. of my pepper mixture from last week “October 20, 2011: Prepping Peppers” to about the 5C. of shredded daikon. Add a sprinkling of sal de mer, mix, put daikon in a jar and cover with rice vinegar.

The result is an interesting and delicious mix of hot, sweet, sour, and with a tiny bit of salt in a perfect balance. Tantalizing and complex to the tastebuds, healthy for the body.


One comment

  1. I just had some with my lunch–it was delicious. Thank you again for the dinner and the daikon, Steve!

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