daikon quandry

July 21, 2010

What should I do with my daikon? I don’t normally feel like cooking Japanese food in Winter. This is going to be interesting.


Daikon Fritters: Peel and grate daikon. Mix with beaten egg, flour, salt and pepper. Drop and flatten out a dollop into hot oil and turn once while browning both sides.

Braised Daikon: Peel and slice and cook in dashi until tender. Apparently nice with miso sauce and rice.

In Curry: Diced and cooked in Japanese curry with carrots, potatoes, onions etc.

Apparently daikons last a long time, so maybe I don’t need to decide straight away!


One Response to “daikon quandry”

  1. Niki Says:

    The fritters or curry sound yummy, I really like Japanese curry though I usually cook it with chicken, sweet potato, mushrooms, corn, carrot and maybe some potato. The radish would add a nice spice though because Japanese curries tend to be a bit sweet.

    Do tell us what you create though, I’m keen to try it!


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