Daikon

Pan Fried Daikon

Ingredients:

  • 1 1/2 cups grated daikon radish
  • 2 teaspoons salt
  • 1 clove garlic, minced
  • 1/2 red onion, chopped
  • 1 egg, beaten
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chile-garlic sauce (such as Sriracha®)
  • 1 1/2 cups vegetable oil for frying

Directions:

  • Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
  • Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
  • Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

Red and White Salad

Ingredients and Directions:

2 parts finely shredded daikon, 1 part finely shredded carrot, salt lightly and let sit 5 minutes, then squeeze out. Dress with a sweet-sour dressing made from 1/2 cup rice vinegar heated to dissolve 1/4 cup sugar and 1/4 tsp salt, then cooled to room temperature before use. Let salad stand at least 30 minutes before serving; will keep up to 3 days if refrigerated. This last is great with any sort of spicy or rich food.

Daikon Leaves on Rice (Furikake)

Ingredients:

  • Daikon leaves or turnip leaves: the equivalent of the leaves of one root (you might have to increase that particular ingredient. Do experiment!)
  • Seame oil: 1 + 1/2 tablespoons
  • Sake/Jappanese cooking sake: 2 tablespoons
  • Mirin/sweet sake: 1 + 1/2tablespoons
  • Soy sauce: 1 + 1/2 tablespoons
  • Katsuo Bushi/dry bonito shavings: 2 pinches
  • White roasted sesame: 2 tablespoons
  • If you have them, dried small shrimps (saura ebi or others) or small dried fish

Directions:

  • Wash the leaves throroughly and cut thin. Heat frying pan and pour sesame oil in it.
  • Fry daikon/turnip leaves over a strong fire. Once they have become soft, add sake, mirin, and soy sauce once at a time and fry each time until ingredient is absorbed.
  • Add seame seeds and katsuo bushi and fry just a little. If you have the shrimps and fish first fry them over a frypan with as they are and add them at the last moment with the sesame seeds and katsuo bushi.
  • Serve hot or lukewarm over a bowl of hot rice.