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 Post subject: What should I do with this daikon?
PostPosted: Sat Jun 30, 2012 11:02 am 
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Huffs Nutritional Yeast
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Location: nestled in a field, ocean & forest side
So I bought a Daikon wanting to try the Braised Daikon in Mirin and Shoyu from The Kind Diet (the picture is so pretty!) but sadly I could not find most of the other ingredients (I must learn more about shopping in order but I was just so excited to find that Daikon). I have shoyu but no mirin or kombu. Can I still braise it? Can I substitute something? I don't really want to make soup... but I'd love ideas.


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 Post subject: Re: What should I do with this daikon?
PostPosted: Sat Jun 30, 2012 7:32 pm 
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Of course you can still braise it! For the mirin sub sherry or sake and a little sweetener, for the kombu sub any other sea vegetable. Of course it won't taste exactly the same, but it should still be ok. I love diakon. Besides just slicing and snacking on (maybe dipped in chili garlic sauce or hummus) I'd use it in stir fries and salads in the summer.

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 Post subject: Re: What should I do with this daikon?
PostPosted: Sat Jun 30, 2012 8:49 pm 
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Huffs Nutritional Yeast
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Oh thanks! I wasn't sure where to begin with substitutions what with not having had mirin or kombu before... but I probably have Sherry and I certainly have sea veg. I'll do that up.


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 Post subject: Re: What should I do with this daikon?
PostPosted: Sat Jun 30, 2012 11:24 pm 
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Shredded in salads, cubed in stir frys or pastas, julienne in nori wraps, sliced soaked in flavoured vinegar....daikon is a very versatile veg and works really well in most culinary circumstances. I really like daikon and jicama based slaws (add whatever else you like). Daikon is cheap and is really flavourful...great addition to any kitchen.


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 Post subject: Re: What should I do with this daikon?
PostPosted: Sun Jul 01, 2012 12:38 am 
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Naked Under Apron
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kimchi! carrot and daikon salad for vietnamese bun! google mooli for indian recipes!
xo
kittee

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 Post subject: Re: What should I do with this daikon?
PostPosted: Sun Jul 01, 2012 12:49 pm 
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If you like udon you can make my favourite noodle dish: cold udon with daikon oroshi (grated daikon), sliced green onions, and ponzu or light soya sauce (maybe with a squeeze of lemon or lime since ponzu is citrusy).
Daikon oroshi is also really good on tofu, traditionally the deep-fried kind. Eat it with soya sauce and grated ginger.

Oh man, I want daikon oroshi so bad now!!

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 Post subject: Re: What should I do with this daikon?
PostPosted: Sun Jul 01, 2012 9:05 pm 
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This is quickly becoming my favorite thread. Keep bringing on the great ideas everyone!

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 Post subject: Re: What should I do with this daikon?
PostPosted: Sun Jul 01, 2012 9:14 pm 
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Its supposedly a fat-burning vegetable, in Chinese medicine....

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 Post subject: Re: What should I do with this daikon?
PostPosted: Sun Jul 01, 2012 9:50 pm 
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Huffs Nutritional Yeast
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Oh really Tofulish? That is great! I would not mind some fat burning in the least.

So many possabilities. I'll probably make udon for lunch tomorrow. I have all that stuff. I'll have some left over though... it's one big daikon. So I'll get to try more of these great suggestions. :)


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 Post subject: Re: What should I do with this daikon?
PostPosted: Mon Jul 02, 2012 6:33 am 
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I sometimes like to add grated ginger and ground sesame seeds on top, in addition to the daikon and green onions. It's an idea I stole from an udon chain restaurant in Japan. Yummy!

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 Post subject: Re: What should I do with this daikon?
PostPosted: Tue Jul 03, 2012 3:22 am 
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I love daikon with sweet vinegar derssing Japanese style:

Quarter around 4-5 inches of daikon lenghtways and then slice (resulting in quarter-moons), cut 1 small carrot into very fine slices and add 4 TBS rice vinegar, 1 heaping TBS Sugar and salt to taste. I also like to add a little splash of Shoyu for added umami and a few drops of roasted sesame oil. Mix everything well (I usually put the lid on the bowl and shake for a while, this emulates the kneading-technique often used in Japanes pickles recipes) and let sit in the fridge for at least 1 hour before eating.

This keeps well for a couple of days in the fridge and can be added as a side to any meal for some vinegary crunch.


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 Post subject: Re: What should I do with this daikon?
PostPosted: Tue Jul 03, 2012 2:57 pm 
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If you've only got a little bit left after all this cooking, finely chop it and put it in gyoza for some texture!

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