DAIKON
The largest and mildest form of radish grown, also known as Japanese Radish and is available all year long. Look for firm, smooth skins and good freshness. Daikon should be white. This extremely versatile vegetable can be eaten raw in salads or cut into strips or chips for relish trays. It can also be stir-fried, grilled, baked, boiled or broiled. To prepare, peel skin as you would a carrot and cut for whatever style your recipe calls for. Some uses are:
For Chips, Relish Tray Sticks or Stir-Fries
Simply peel Daikon with a peeler and cut crossways for thin chips. Dip thin chips in ice water and they will crisp and curl for a Daikon chip platter with your favorite sour cream or yogurt dip. Cut into Julienne strips for relish trays, salads or stir-fries.
Daikon Julienne Salad
1-2 Cups Julienne Strips
1/2 Cups Mayonnaise
1 Tsp. Ground Black Pepper
1 Tsp. Poppy Seeds
1 Tsp. Lemon Juice
1/4 Tsp. Salt
1/2 Tsp. Sugar
Cut Daikon into fine narrow strips and set aside. Blend all other ingredients well and add Daikon. Gently toss until well coated. Arrange leaf lettuce on salad plates and mound strips in the center. Garnish with parsley, Red pepper, and/or tomato.
Cooked Daikon
Daikon can be added to stir-fry and is delicious this way. Also, it can be cooked just like you would turnips or potatoes. It microwaves beautifully as well. Whether cut into strips, cubes or slices drain off water after Daikon is cooked. Add butter or margarine to taste with a sprinkle of brown sugar to form a light glaze. Mince parsley, mint or dill and sprinkle over vegetables and serve. Great with any main meat or fish entree.