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Wednesday, July 22, 2009

Daikon (large root) **UPDATE**

** UPDATE ** I rinsed, peeled and chopped up this little guy for my salad the other day. Daikon is not bad. I wouldn't eat it all by itself. But I wouldn't eat a radish by itself either. It does taste like a radish without the pepperyness (is that a real word? probably not). It does have a very subtle sweetness at the end. I tried it raw. I am guessing that the sweetness will come out more if you give it a little heat in a stir fry. It will definitely add some crunch to your stir fry. I give it a 5 on a scale of 1 -10. 10 being the best vegetable I've ever tasted. (I haven' t found that one yet)
I thought this description was particularly funny:
The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). 2 cups of coffee, 8 am and I am looking up Daikon on the computer. Get a life will ya!

Anyhow, I found out how to work with this baby.

First, here's what it looks like so you can recognize it at the produce line up.



Now, here's some ways to use this little gem:
Source: What's Cooking America
This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or chips for relish trays. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. They are also preserved by salting as in making sauerkraut. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.

A Japanese secret to cooking daikon is to use water in which rice has been washed or a bit of rice bran added (this keeps the daikon white and eliminates bitterness and sharpness}.

For Chips, Relish Tray Sticks or Stir Fries - Simply peel Daikon with a peeler and cut crossways for thin chips. Dip thin chips in ice water and they will crisp and curl for a Daikon chip platter with your favorite sour cream or yogurt dip. Cut into julienne strips for relish trays, salads or stir-frys.

Nutrition Information - Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves.

I will be trying mine today. I'll post back here to let you know how it goes. If you have an interesting veggie to share please drop a line in my combox.

1 comment:

Sarah said...

They look revolting.

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