he outer skin of the Daikon radish and then cut length wise
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.
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.
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.
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
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.
nd freshly squeezed lemon. Grated daikon should be served alongside the