Daikon Recipes from Angelic Organics
This is an attention-getting dish: it’s unique, it’s attractive, and it tastes wonderful. Angelic Organics Kitchen (adapted from Recipes from a Kitchen Garden).
Serves 4
4 inches daikon, cut into matchstick-sized strips
3/4 cup thinly sliced red radishes
1 medium carrot, grated (about 1/2 cup)
1/4 cup tahini
4 scallions, thinly sliced
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon dry sherry or vermouth
dash salt
sugar
1/4 cup chopped almonds (optional)
1. Combine daikon, red radish, and carrots in a medium bowl.
2. Whisk the tahini, scallions, lemon juice, sherry, salt, and sugar to taste in a small bowl until well combined. Thin the dressing with a few tablespoons of water until the mixture is a smooth paste.
3. Toss the dressing with radishes until well combined. Garnish with almonds if desired.
Daikon in Plum SauceThis fast and delightful recipe makes for a great introduction to the daikon. It’s sweet and savory with a pleasing texture, and the daikon’s distinct flavor shines through. Angelic Organics Kitchen.
Serves 3 to 4
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
2 tablespoons plum sauce
1 tablespoon minced scallion
3 tablespoons peanut oil
1 daikon, peeled, cut into matchstick-sized strips
2 tablespoons water
1. Combine the soy sauce, vinegar, and cornstarch in a small bowl; stir until cornstarch dissolves. Stir in the plum sauce and scallions.
2. Heat the oil in a wok or large skillet over high heat. Swirl the oil around the wok so that it covers the cooking area, then add the daikon; cook, stirring constantly, for 30 seconds.
3. Add the water and cover. Cook until the daikon is tender, 1 to 2 minutes.
4. Add the soy sauce mixture and continue cooking, stirring vigorously, until the sauce has thickened, 2 to 3 minutes.
Stir-Fried Daikon
Simple, satisfying, and whipped up in minutes, this makes a great meal a bowl of rice. Angelic Organics Kitchen (adapted from From Asparagus to Zucchini).
Serves 4
2 tablespoons peanut oil
1/4 cup sliced scallions
1 medium daikon, thinly sliced (about 3 cups)
10–12 red radishes, thinly sliced
2 tablespoons water
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon hot chili oil or more to taste (optional)
1. Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir-fry for 1 minute. Add the water and continue stir-frying until all the water has all evaporated.
2. Add the soy sauce, sugar, and chili oil, mixing everything together vigorously and cooking for 30 seconds more. Immediately transfer to a serving platter. Serve hot.
Excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability. Additional recipes, charts, signed copies of this book, and quantity discounts available at www.AngelicOrganics.com/cookbook.
