Recipes With Daikon Radish
SWEET PICKLED DAIKON RADISH
Steps:
- In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
- Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
DAIKON RADISH WITH CHICKEN-KOREAN STYLE
Had a lot of daikon in the fridge and I wanted to try something different. Came across this recipe some time ago and loved it.
Provided by zoukncook
Categories Chicken Breast
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Peel daikon and cut into 1/2 inch half moons.
- Cut chicken into 1/2- 1 inch pieces.
- Heat oil. Add daikon and chicken and sauté over high heat. Stir in crushed garlic and chili flakes/pepper.
- Add all ingredients for the cooking sauce. Cook over medium heat, constantly skimming.
- When the sauce has nearly evaporated, sprinkle sesame oil.
- Remove from heat and serve. Great with rice.
- Even better the day after!
Nutrition Facts : Calories 573.6, Fat 32.5, SaturatedFat 7.7, Cholesterol 145.8, Sodium 2034.3, Carbohydrate 24.8, Fiber 3.2, Sugar 14.8, Protein 40.5
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