I’m always happy to get daikons—there are so many ways to use them.
–-Slice them thinly and layer into sandwiches; smoked turkey with daikon and egg salad with daikon are two possibilities.
–Make slices a bit thicker and use them as crudités; they are great with hummus and techina
–Shred them; peel, cut into chunks and put them in food processor. Whirl for just a few seconds. Throw them into salads or eat as a side dish. One of my favorite salads is bok choy, watercress, shredded daikon with tahini-soy sauce.
Stir-Fried Bok Choy and Daikon with Crisp Tofu (Mark Bittman)
Makes: 4 servings
This has everything you want in a stir-fry: delicious bok choy, with its wonderfully creamy stems; sharp daikon radish; crusty pan-fried tofu; and a load of spice.
Tempeh, the nutty fermented soybean cake, also goes beautifully with bok choy. If you want to use it in place of the tofu, crumble it into the hot oil and stir until it’s crisp, 5 to 7 minutes.
- 1 head bok choy
- 4 tablespoons vegetable oil
- 1 block firm tofu (about 1 pound), cut into 1?4-inch slices and patted dry
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 or 2 fresh hot chiles (like jalapeño or Thai), seeded and minced
- 8 ounces daikon radish, cut into 1/4-inch coins
- 2 tablespoons soy sauce, or to taste
- Black pepper
- Cut the leaves from the stems of the bok choy. Trim the stems as necessary, then cut them into 1-inch pieces. Cut the leaves into wide ribbons and keep them separate from the stems.
- Put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, slide in the tofu, working in batches if necessary to avoid overcrowding the pan. Cook until the bottoms are crisp and golden, 3 to 5 minutes; carefully flip and cook for another 3 to 5 minutes on the other side. When the tofu slices are done, transfer them to paper towels to drain.
- Add the remaining 2 tablespoons oil to the pan and raise the heat to medium-high. When it’s hot, add the onion, garlic, ginger, and chile and cook, stirring, for just 1 minute. Add the bok choy stems and daikon and cook, stirring occasionally, until they just lose their crunch, about 3 minutes.
- Add the bok choy leaves and about 1?2 cup water. Cook, stirring occasionally, until the liquid evaporates and the stems and radish are fully tender, 5 to 10 minutes; add a little more water if necessary. Return the tofu to the pan, stir in the soy sauce, and sprinkle with black pepper. Taste and adjust the seasoning. Serve hot or at room temperature.
CARROT & DAIKON PICKLES (SAVEUR)
MAKES ABOUT 3 CUPS
- ½ lb. carrots, peeled and cut into matchsticks
- 1½ lbs. daikon, peeled and cut into matchsticks
- 2 tsp. kosher salt
- 1 tsp. plus ¼ cup sugar
- ½ cup plus 2 tbsp. white vinegar
- In a bowl, combine the carrots, daikon, salt, and 1 tsp. sugar. Let sit until the vegetables have wilted slightly and liquid pools at the bottom of the bowl, about 30 minutes. Drain vegetables; rinse and pat dry with paper towels. Transfer vegetables to a medium bowl.
- Whisk together the remaining sugar, the vinegar, and ½ cup warm water and pour mixture over the vegetables. Stir to combine. Set mixture aside to let marinate for at least 1 hour or refrigerate, tightly covered, for up to 4 weeks.
SMITA CHANDRA’S DAIKON CURRY
Note from Lori: I left out the carom seeds and the dried mango; it’s delicious without them, maybe better if you can find them)
- 2 tbsp. canola oil
- 1/2 tsp. ajwain (carom) seeds
- 2 cloves garlic, minced
- 1/2 medium yellow onion, roughly chopped
- 1 lb. daikon with greens, peeled and cut into ½” pieces, greens trimmed and roughly chopped
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 1/4 tsp. red chile powder, such as cayenne
- 1 tsp. amchur (green mango) powder
- Kosher salt, to taste
- Chapatis, for serving (optional)
Heat oil in a 12-inch skillet over medium-high heat. Cook carom seeds until they pop, 1-2 minutes. Add garlic and onion; cook until golden, 5–7 minutes. Stir in daikon and its leaves, the coriander, cumin, turmeric, and chile powder. Reduce heat to medium-low; cook, covered, and stirring occasionally, until daikon is tender, about 20 minutes. Stir in amchur and salt; serve with chapatis, if you like.