Say hello to my little friend… daikon is a white radish originating from Asia. Its mild flavor makes it a great addition to a whole bunch of dishes. It’s high in fiber and potassium and the juice of raw daikon is abundant in digestive enzymes. Also a diuretic, raw daikon promotes the discharge of excess water by the kidneys.
Traditional Japanese restaurants serve grated daikon in tempura dip to help digest oils, or shredded daikon with raw fish to help digest the protein. Thing is, you want to use grated daikon immediately because in just thirty minutes nearly 50 percent of its enzymes are lost. So grate ands serve once the meal is ready to go.
It’s also fun because it kinda looks like a vampire got a hold of a carrot!
Daikon Bok Choy Bowl
- 1 whole daikon
- 1 cup sake
- 1/4 cup mirin
- 3 Tablespoons soy sauce
- 2 Tablespoons sugar
- 1/2 cup water
- 1 piece konbu (dried sea kelp, optional)
- 12 pieces baby bok choy
- 1 cup edamame (frozen is fine)
- 4 scallions, sliced
Peel daikon and slice into 1-inch thick rings. Combine sake, mirin, soy, sugar, water, and konbu (if using) in a saucepan. Add daikon slices. Bring to a boil over high heat. Reduce to a bare simmer. Cover and cook, turning and rotating daikon occasionally until it is colored all the way through, about 1 hour.
Carefully remove daikon. Bring liquid to a simmer and add bok choy and edamame, Cook until bok choy is just wilted but still crunchy, about 2 minutes. Divide bok choy and edamame into individual small serving bowls. Add sliced daikon. Top with scallions and serve.
Just like scalloped potatoes but without all the carbs and starch. So you can feel good about smothering it in cheese!
- 4 cups thinly sliced daikon
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated cheese, to sprinkle on top
In a sauce pan, melt the butter and blend in flour.
Let this sit for a minute and then add the milk – stir it with a whisk, add the salt and cayenne and cook on low until smooth and boiling. Reduce the heat and stir in cheese.
Place half of the sliced daikon in a one quart casserole dish. Pour half of cheese sauce over the daikon. Repeat with second layer of daikon and cheese sauce. Sprinkle the remaining cheese on top.
Top with some paprika if ya wanna jazz up the color. Bake uncovered for about 20 minutes at 350°F.
Try the Scalloped Daikon-Toes recipe and let me know if anyone could even tell the potatoes weren’t potatoes!