Combine the radish, rice vinegar, and black pepper
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.
liced shiitake mushrooms, tofu, and pickled radish. Simmer soup until chicken wings
Slice the radishes finely. Add all the other ingredients, leaving some coriander (cilantro) leaves for a garnish and mix thoroughly.
Put the radish pickle into an attractive serving dish and just before serving scatter the remaining coriander (cilantro) leaves over the top as a garnish.
Serve with all types of Chinese and Oriental food.
Keeps for up to 24 hours in the fridge.
Slice the pickled radish into a thin strip.
Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste.
Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.
Place one strip of salmon and one strip radish in the center and roll to form sushi.
Slice and serve with pickled ginger.
Place the radish, scallions, onion, and ginger in
Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
Transfer to a sieve or colandar and rinse.
Squeeze the mixture to remove excess water.
Place carrot and radish in a medium bowl.
Add sugar and vinegar; toss to coat.
Cover and marinate in the refrigerator for 2 hours. This is best served chilled.
Heat oil in a wok and saute the garlic and pickled radish. Add eggs and stir.
Season with sugar, fish sauce, vinegar and paprika.
Add meat, bean curd and noodles.
Toss and cook for about 10 minutes.
Then add green onions, ground chili, bean sprouts and peanuts.
Remove from heat.
Garnish with additional peanuts if desired and lime on the side.
e inedible.
If using pickled radish, chop as finely as you
br>Meanwhile, peel the daikon radish and slice into 1/4
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.
bowl; add carrots and radish and stir until well-coated
Slice radishes very thin. A mandolin will do a good job. Put them in a bowl with the onions. In a jar with tight fitting lid, combine balance of ingredients and shake well. Pour over radish mixture. Cover and refrigerate for 6 to 8 hours.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
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.
adishes into coils with a radish cutter (if you don't
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.
uter skin of the Daikon radish and then cut length wise
Place radish lengthwise on a flat work
Peel the radish and cut into 2 1/