eanwhile, to make the pickled daikon, place daikon and nori in a medium
he bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into
Slice carrot into 1/16-inch thick rounds.
Cut daikon into 1 1/2-inch thick rounds.
Place it between a pair of chopsticks, slice it into 1/10-inch thick, just slice down to the chopsticks. Then turn it around and cut it in the same way across the slits. Sprinkle salt on carrot and daikon; stir up well by hand.
Wait 10 to 15 minutes, until they are tender, then marinate in sugar, water, pepper and rice vinegar mixture overnight or more.
Remove daikon, open like a flower and place a carrot slice in each one.
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Meanwhile, peel the daikon radish and slice into 1
reens. Lastly, place a few pickled daikon between the poke and the
Boil vinegar, sugar, salt and pepper until sugar melts.
Cool mixture and pour over sliced Daikon and let sit 1 hour and refrigerate.
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.
erve, fill banh xeo with pickled daikon and carrot, basil, mint, and
Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
Drain in a colander (do not rinse) and return to bowl.
Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
Can be chilled for up to 3 weeks.
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.
Peel and slice the daikon into thin-bite-sized pieces.
In a microwave-safe dish, spread the daikon slices. Spread the kimchi on top of the daikon then add the fish on top.
In a bowl, combine sesame oil, grated garlic, sake, dashi stock, soy sauce, sugar, gochujang and gochugaru. Mix well until the ingredients are combined well.
Pour the sauce over the fish then cover or wrap the dish with a microwave-safe cling wrap.
Cook in the microwave for 5 minutes using 600W.
Add some chopped scallions on top then serve hot with rice.
In a large bowl combine the carrots, cucumbers and daikon.
In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.
Place the radish, scallions, onion, and ginger in a large bowl and toss to mix them well; stuff half the mixture into a sterilized 4-quart jar and add 1 tablespoon of the salt and the garlic and Sichuan pepper.
Add the remaining radish mixture and the second tablespoon of salt, and pour on the vinegar, which should cover the mixture completely; seal and shake the jar to distribute the vinegar well.
Place the jar in a sunny spot by a window for 2 to 4 days depending on the temperature, for colder weather allow 4 days; give the jar a ...
Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and ...
In a small mixing bowl, add all of the ingredients and mix together making sure that each radish slice is coated evenly with the red pepper.
Danmuji should be drained from it's packaged juice, however it is optional to add a small amount of the juice (less than a Tablespoon).
Can be stored in the refrigerator for about a week and a half.
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
he outer skin of the Daikon radish and then cut length