For the radish salad, combine the radish, onion and salad greens in
aucepan, add the bacon, fry for 2-3 minutes until cooked
oil. Reduce heat and simmer for 15 mins.
Meanwhile, heat
Place the radish, scallions, onion, and ginger in
Whisk together cornstarch, flour, 1 cup ice water and egg in a medium bowl.
Heat oil in a large heavy-bottomed saucepan over medium-high heat. Dust chicken with flour then dip, 1 wing at a time, into batter to coat lightly. Deep-fry for 6-8 mins, or until golden and cooked through. Using a slotted spoon, transfer to paper towels to drain.
Meanwhile, for the radish salad, combine radish, carrot, onions, ginger, lemon juice and soy sauce.
Serve chicken with radish salad, sushi rice, wasabi and extra soy sauce.
adishes into coils with a radish cutter (if you don't
epper. Place into the fridge for 2 hours to chill.
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 the radish and cut into 2 1/
Place radish lengthwise on a flat work
uter skin of the Daikon radish and then cut length wise
After peeling the radish, discard any remaining roots. Using
tir in the potatoes and radish greens.
Pour in the
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.
sparagus in boiling salted water for 3-5 mins, until just
arge baking sheet inside.
For the vinaigrette, whisk together the
Preheat oven to 350-degrees F.
Spread walnuts out on a cookie sheet and bake for 10 minutes (or until toasted). Turn oven off but let walnuts sit in oven for another 5 minutes.
In a food processor, puree radish and chili using on/off turns.
Add walnuts and salt and puree.
Add vinegar.
Remove from processor to a covered bowl and refrigerate.
/2-inch thick. Prepare Radish and Cilantro Relish and set
emove the leaves from the radish, trim the ends and slice
Peel and slice radishes into bite-size pieces.
Chop radish greens into bite-size pieces. Place both radish slices and greens in a bowl.
Place the remaining ingredients in a blender and mix well to make a dressing.
Add the dressing to the bowl and mix well. Refrigerate for a couple of hours or longer.
Infuse love and serve!