ool.
Meanwhile, peel the daikon radish and slice into 1/4
Place daikon radish in a serving bowl. Whisk lemon juice, mustard, agave nectar, ginger, and garlic together in a small bowl until smooth; pour over daikon radish and toss to coat completely. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.
he outer skin of the Daikon radish and then cut length wise
Peel and trim the daikon radish.
Trim and quarter the fennel bulb.
Peel and trim the carrot.
Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
Best served slightly chilled.
Place the radish, scallions, onion, and ginger in
After peeling the radish, discard any remaining roots. Using
Peel daikon and cut into 1/2 inch half moons.
Cut chicken into 1/2- 1 inch pieces.
Heat oil. Add daikon and chicken and saute over high heat. Stir in crushed garlic and chili flakes/pepper.
Add all ingredients for the cooking sauce. Cook over medium heat, constantly skimming.
When the sauce has nearly evaporated, sprinkle sesame oil.
Remove from heat and serve. Great with rice.
Even better the day after!
auce.
Place water and daikon radish in a large pot. Bring
Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
Place the carrots and radish in a container and cover with the pickling liquid.
Let pickle for at least and hour and store in the fridge for up to a week.
Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.
Place daikon radish, carrots, onion, jalapeno, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container.
Bring vinegar, sugar, and 1/2 cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables.
Cover, and refrigerate 3 hours.
bowl; add carrots and radish and stir until well-coated
Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
Place the radish in a medium bowl and mix with the red pepper powder.
Add the sugar, salt, green onion and garlic, stir to combine.
Sprinkle the radish mixture with the vinegar and mix well.
Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
Refrigerate until ready to serve.
Grate Daikon radish first, prep two plates with the radish laid out in a
issolves. Place the carrots and daikon radish in a container and pour
Place julienned daikon, carrot, and radish in a bowl and toss.
For the dressing:.
Place the vinegar, gingerroot, garlic, chile sauce, and cilantro in a small bowl and mix well. Whisk in oil until well blended. Season with soy sauce.
Pour the dressing over radish mixture and marinate 30 minutes. Serve cold or at room temperature. Enjoy!
nd wash your carrots and daikon radish. If you have a mandolin
Cut the daikon and ham slices into oblong shapes.
Melt 1 tbsp of butter in a frying pan and fry the ham and daikon.
When the daikon becomes soft, add a little salt and pepper.
Crack the egg into a bowl and mix the powdered cheese into the same bowl.
When the egg becomes thicker add it to everything on the pan and fry everything together and put it onto a dish.
Boil the daikon leaves and cut them down to bite size and sprinkle them on top of the daikon carbonara.
n to warm.
Put daikon greens, garlic cloves, lemon juice