Post Punk Kitchen Forum

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.

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.

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.

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.

kimchi! carrot and daikon salad for vietnamese bun! google mooli for indian recipes!
xo
kittee

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!!

This is quickly becoming my favorite thread. Keep bringing on the great ideas everyone!

Its supposedly a fat-burning vegetable, in Chinese medicine....

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. :)

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!

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.

If you've only got a little bit left after all this cooking, finely chop it and put it in gyoza for some texture!