Do You Daikon?

Munchkin

Full of Fairy Dust
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I haven't tried this yet but it's the latest thing in the low carb world. It's a Japanese vegetable that looks like a white carrot and they say it is a winter radish. Has almost zero carbs and people are using it as a substitute for potatoes. They say you can use it for potato salad, hash browns, and gratins.

Those who know say you slice or dice, cook in the microwave till it's translucent, then squeeze out the excess water and voila! Use it just like a potato. And they say it doesn't taste like a radish.

I have been looking for it but no luck yet. I probably need to go to an Asian market. Have you tried it and what did you think?
 
I have only tasted it in a Japanese salad never, as a potato substitute. It is yummy in salad!
 
Funny I just bought a couple at the Farmers Market. The vendor said I should shave it and put it in a salad or use it as a carrot substitute.
I'm going to use it today so I'll get back to you...
Whit
 
I've used daikon before, in kimchi and other Asian things, I can't quite imagine it as a potato substitute. I'd be open to trying it, though.
 
There is a daikon in my fridge. Now what to do with it. I tasted it raw and it tastes like a very mild radish. I guess I will nuke it and see what happens.
 
http://www.fruitsandveggiesmorematters.org/top-10-ways-to-enjoy-daikon-radish

I bought one too. I meant to have it with tonight's dinner but, I forgot. I'll do something with it tomorrow. I am disappointed because I bought a really big one. I meant to shred it and add it to fish tacos. Looks like I better plan another prep for it, according to the site below.

http://nhpr.org/post/what-do-daikon-radishes

Cold/Raw Recipes

Daikon makes a nice crunchy contribution to a salad or sandwich. Wash and peel the radish, then grate, shred or slice thin. If your particular specimen is rather large, you might want to skip to one of the cooking suggestions; the smaller radishes are typically better for raw applications.

Hot/Cooked Recipes

Daikon are relatively interchangeable with turnips so they can easily be added to stews and soups to offset the richness of slow cooked meat. When slow cooked, daikon turns soft and mellow and absorbs a bit of the flavor from the cooking liquid.
 
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I might try this:

http://paleofood.com/recipes/veggies-daikonmashed.htm

Daikon as a Substitute for Mashed Potatoes
------------------------------------------
2 lb. daikon radish
2 tbsp salt
1/4 cup coconut oil
1/2 cup canned coconut milk
Freshly ground black pepper (to taste)
Garlic powder (to taste)

Wash the outside of the daikon radish under cold running water. Pat the
daikon dry with clean paper towels or disposable kitchen towels.

Fill a large saucepan or stockpot halfway with cold water. Add 2 tbsp. sea
salt or kosher salt to the pan.

Chop the daikon radish into small pieces with a large knife. Add the radish
to the saucepan or stockpot.

Bring the water to the boil over high heat with the pan covered. Continue
boiling the daikon pieces until they fall apart when poked with a fork.

Strain the daikon pieces in a fine-mesh sieve to remove all of the water.
Allow the radish to rest in the sieve for 5 minutes to fully drain.

Place the pieces of radish back in the saucepan or stockpot. Add the oil,
the coconut milk, salt, freshly ground black pepper and garlic powder to
the saucepan.

Mash the radish and contents of the saucepan or stockpot with a potato
masher. Transfer the mashed daikon to individual serving plates or a large
serving bowl. Serve hot.

Tip: You can add additional seasonings and spices like dried or fresh herbs
to the daikon mash if you want.
 
I went looking for a classic German radish salad and found several interesting looking options. Run them through Google translator and ask me if something doesn't come out :). I'm too lazy to translate them all.

http://www.chefkoch.de/rezepte/1235551228432061/Rettichsalat-japanisch.html (not German, obviously)

http://www.chefkoch.de/rezepte/907521195992460/Rettichsalat-Bavaria.html (kosher Beef bologna is an okay substitute)
http://www.chefkoch.de/rezepte/1737411282753001/Sommerlicher-Rettichsalat.html
And the true classic variation: http://www.chefkoch.de/rezepte/724821175204635/Radisalat-gesellschaftsfaehig.html
 
I finally found a huge one at an Asian market. 2 pounds for a dollar. Much better price than anywhere else. I will be slicing and dicing it!
 

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