cup of the carrot daikon pickle, grilled shallots and a sprig
Wash daikon well. Bundle two daikon by leaves and using clothes
Combine all ingredients in a glass jar with a screw on top or close fitting top.
The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.
for the cabbage and daikon salad, place carrot, daikon, cabbage, onion and
nd freshly squeezed lemon. Grated daikon should be served alongside the
he outer skin of the Daikon radish and then cut length
Peel and finely shred carrot and daikon.
Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
Gently squeeze out as much water as possible from vegetables.
In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
add vegetables and refrigerate for 8 hours.
Salad will keep for up to 1 week in sealed container in refrigerator.
o peel wide ribbons from daikon and cucumbers. Place in a
Whisk white rice vinegar, brown rice vinegar, Japanese mayonnaise, honey, oil, tahini, ginger, sesame oil, and sea salt together in a bowl to make dressing.
Combine daikon radish, green cabbage, red cabbage, and carrot in a large bowl; mix with your hands until evenly distributed. Pour dressing on top and mix to coat well. Cover with plastic wrap and chill before serving.
Combine daikon radish, soy sauce, sake, sesame oil, ginger, garlic, and mirin in a large bowl. Add sliced pork; let marinate for 5 minutes.
Heat vegetable oil in a wok or large skillet over medium heat. Add onion; cook and stir until softened, 3 to 5 minutes. Remove pork from marinade and add to the wok; cook and stir until evenly browned, 3 to 5 minutes. Pour in remaining marinade; cover and cook until bubbling, about 5 minutes. Season with salt and black pepper.
Cover the daikon with boiling water and let sit for 1 1/2 minutes. Drain and immediately cool down with an ice bath. Drain again.
Combine the remaining ingredients in a saucepan and bring to a boil. Stir as it's coming up to temperature. When it gets to the boil, add the daikon slices, cover the pot and remove from the heat.
Cool to room temperature, transfer from the saucepan into a clean container and then store in the refrigerator, still in the pickling liquid.
ive minutes. Drain.
Cut daikon and carrot lengthwise into quarters
n to warm.
Put daikon greens, garlic cloves, lemon juice
side.
Cut carrots and daikon into julienne. Place into a
Boil vinegar, sugar, salt and pepper until sugar melts.
Cool mixture and pour over sliced Daikon and let sit 1 hour and refrigerate.
inger or horseradish, green onion, daikon, and individual bowls of sauce
efrigerator.
Let the ginger pickle for about a few weeks
Using vegetable peeler, slice daikon and carrots into ribbons. Place
Heat oil in a medium saucepan on medium heat. Cook pork, stirring, for 5 mins or until cooked through.
Add dashi, carrot, onion, green beans and 4 cups water. Increase heat to high; bring to a boil. Reduce heat to low; simmer for 3 mins. Add daikon, mushroom and chili pepper; stir to combine. Remove from heat.
Meanwhile, cook noodles in a medium saucepan of boiling water according to package directions; drain.
Divide noodles among bowls; top with soup, then drizzle with sesame oil.
ow ready to use; the pickle will keep indefinately if well