for the cabbage and daikon salad, place carrot, daikon, cabbage, onion and
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.
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.
o peel wide ribbons from daikon and cucumbers. Place in a
Wash daikon well. Bundle two daikon by leaves and using clothes
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
nd freshly squeezed lemon. Grated daikon should be served alongside the
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
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.
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.
Garnish with scallions, watercress or daikon sprouts, and the black sesame
Put dashi, mirin, soy sauce, and sugar in a sauce pan and mix well.
Bring to a boil on medium heat.
Stop the heat and let it cool.
Serve into individual small bowls.
Add grated daikon.
Toss radish, carrot and salt together in large bowl. Let stand for 10 minutes. Knead until soft. Squeeze dry.
Combine rice vinegar and sugar in small cup. Stir until sugar is dissolved. Pour over radish mixture. Toss until well coated.
Sprinkle with sesame seeds. Makes 2 cups.
Company's Coming.
Saute the garlic, onion,ginger,carrot& daikon in the olive oil about 5 minutes.
Add peppers& tofu saute 3 minutes.
Add Teriyaki sauce, snow peas, bean sprouts& cilantro.
Stir, cover,& simmer for 1 minute.
Serve with rice or noodles.