D is for Daikon
To start the day; I am receiving comments from lots of new people, thank you so very much. I try and return the visits, but many of you are not leaving me a viable link to your blog. On the A to Z website there is a description of how to make a hyperlink which you can leave on a comment so people can just click on it and reach your blog.
Many of you will be familiar with this white radish which hails from the orient. Although it was once from South East Asia, today it is grown all over that area. The Japanese make many different pickles from it. I have also discovered it is grown in North America but not for culinary purposes but to improve soil compaction. The leaves are sometimes harvested for animal fodder. I personally have only ever eaten them raw. A long white crunchy vegetable from the radish family, daikon is similar in appearance to fresh horseradish but packs a lighter peppery punch similar to watercress. Unlike other radishes, it is as good cooked as it is raw. It is also known as mooli.
Here is a recipe using daikon in a salad. I found this on BBC Good Food
Ingredients
Have a great day
To start the day; I am receiving comments from lots of new people, thank you so very much. I try and return the visits, but many of you are not leaving me a viable link to your blog. On the A to Z website there is a description of how to make a hyperlink which you can leave on a comment so people can just click on it and reach your blog.
Here is a recipe using daikon in a salad. I found this on BBC Good Food
Poached smoked salmon salad
Ingredients
For the smoked salmon
- 500g/1lb 2oz duck fat
- 500g/1lb 2oz whole hot-smoked salmon fillet, cut into 4 pieces
For the salad
- 50g/2oz caster sugar
- 50ml/2fl oz rice wine vinegar
- 2 tbsp water
- salt and freshly ground black pepper
- 1 cucumber, peeled, finely sliced
- ¼ mooli (daikon), peeled, finely sliced
To serve
- 25g/1oz red amaranth leaves
- 25g/1oz coriander cress
Method
- Heat the duck fat in a saucepan over a medium heat until it melts and its temperature reaches 60C/140F (use a cooks' thermometer to check this). Add the smoked salmon pieces and poach for 4-5 minutes. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
- For the salad, whisk the caster sugar, rice wine vinegar and water together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
- To serve, mix the salad dressing, cucumber and mooli together in a bowl until well combined. Spoon some salad into the centre of each of 4 serving plates. Top each with a piece of poached smoked salmon and scatter over the red amaranth and coriander cress.
Have a great day
Not a fan of radishes of any kind but interesting to learn more about it and thanks for the reminder about the signature. I'd quite forgotten about it.
ReplyDeleteI love radishes Helen. Useful to have the hyperlink signature for strange blogs.
DeleteI too have heard many things about radish. They are very healthy...
ReplyDeleteI always enjoy radishes WW.
DeleteYummy! Would rather take them raw though. It is good for the system when unprocessed apparently! Nicely Jo!
ReplyDeletehttp://imagery77.blogspot.my/2016/04/safe-sex-awareness-enhanced-haibun.html
Hank
I must admit I prefer them raw too Hank.
DeleteI do love pickled daikon. That sounds like a delicious recipe.
ReplyDeleteTasha
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Never had them pickled Natasha, sounds good.
DeleteReally nice to come across your blog today. Well-written post and good detail. I'm currently living in SE Asia, the place daikon originated!
ReplyDeleteOpen Minded Mormon A-Z
Thanks for dropping by Duncan. I hope you are enjoying living in SE Asia. Quite different.
DeleteI am absolutely loving it Jo! It's the perfect life over here and I may never return to my homeland
DeleteI had a friend who lived there too, forget exactly where, but she lived there for many years and loved it. When she did return she went to live in Cyprus because it was too cold elsewhere.
DeleteThis is something that I really fancy much more than the Barley Casserole.
ReplyDeleteThe Barley Casserole is delicious Bob, as are daikon.
DeleteI've seen 'daikon' in recipes and never knew what it was.
ReplyDeleteNow you do JoJo. Glad to be of service LOL
DeleteI've seen them in supermarkets but had no idea what they were.
ReplyDeleteIf you like red radishes, you will like these Alex. They are good eaten raw, a bit stronger than the red ones though.
DeleteI was wrong, daikon are milder than red radishes, I had forgotten.
DeleteHave never had one, but love red radishes. Will have to try!
ReplyDeleteHappy April 5th!
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I don't eat them very often Yolanda. Don't know why.
DeleteI like pickled daikon. This recipe looks very intriguing. Exotic.
ReplyDeleteYou're the second person to mention it pickled Stephanie. Sounds good.
DeleteI really want to try this one. Probably will try raw. I like my veggies cold and crunchy.
ReplyDeleteSusan Says
Me too Susan, time I had some again.
DeleteHorse Radish has quite a peppery punch which I might just try out some day. It seems to me that it has the kick in it which might just do me the world of good.
ReplyDeleteNot the same thing though, Spacerguy, I love horseradish for my beef etc. But I don't think it has any relation to daikon. Just googled, it is considered a radish but is much more spicy than the daikon which is very mild, more so than a red radish I read.
DeleteJo, I've never heard of daikine. I'm learning so mamy new things during this challenge.
ReplyDeleteI’m exploring different types of dreams and their meanings.
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Daikon Stephen are delicious. I have been following your dream sequence.
DeleteDaikons = they are good!
ReplyDeleteThey are Dixie.
DeleteIt's like a radish? I'll have to try it.
ReplyDeleteYes, but milder. Japanese origin Diane.
DeleteOne more thing I've learned after reading your blog, Jo. Love crunchy radish in salads. I'll see if I can spot daikon in the grocery store. The name sounds like a type of vacuum cleaner!
ReplyDeleteThey are certainly crunchy Pinky. Don't think we have a vacuum name like that here.
DeleteI have never heard of this veggie but I am not one for radishes so I shall pass.
ReplyDeleteOoh, love radishes of any kind Birgit.
DeleteI've tried this before. Do you know if I can buy a jar of duck fat somewhere?
ReplyDeleteWhat I meant to say was that I've tried daikon, but not your actual recipe. =)
ReplyDeleteI am not sure about purchasing duck fat. I would think it would be something you would have to make yourself from a duck, but I have no idea. Not the same but maybe butter would work as well Cynthia if it isn't possible to buy the duck fat.
DeleteCynthia, I have just googled and you can buy duck fat, Amazon.com sell it amongst other sources.
DeleteI love, love, love, BBCGoodFood. Never tried daikon yet, but it's on my list to try :-)
ReplyDeleteThey d have good recipes Ivy. Daikon should fit in fine with your eating.
DeleteI use daikon a lot and have grown it from time to time. It's basically a big long radish w/ a radish flavor. I also cook it and add to soups and last night to pasta sauce. When it cooks, the flavor becomes less sharp and hardly noticeable. It's also very healthy and considered a blood cleanser. It's a very popular vegetable in Hawaii. The Vietnamese sandwich place here shreds the daikon and uses it on sandwiches. When grated, the flavor is also milder. It's great in salads too. Maui Jungalow
ReplyDeleteI have never used it that much Courtney. I do like radishes and eat them raw although I have a recipe for cooking them. I eat them too quickly to get round to cooking them.
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