Tuesday, October 14, 2008

Daikon... to dai or not to dai?


Daikon (だいこん?) (from Japanese daikon (大根), literally "large root") is a mild-flavored East Asian giant white radish.

Although there are many varieties of daikon, the most common in Japan, the Aokubi Daikon, has the shape of a giant carrot, approximately 20 to 35 cm (8 to 14 inches) long and 5 to 10 cm (2 to 4 inches) in diameter. One of the most unlikely shaped daikon is Sakurajima daikon from Kagoshima Prefecture that is shaped like an oversized turnip with white outside and bright pink inside.

The flavor is generally rather mild compared to other small radishes.

(Above information including image, is credited fully to Wikipedia)

A friend's mom just returned from Hokkaido lugging 6 huge daikons.
This blessed bud of mine hauled it to office for me... I have just written to an esteemed Japanese Food Blogger (whom I refer to for Japanese woes) asking for advice on how to cook this giant white radish.

Stay tuned...
Woot!

3 comments:

jo said...

Konbanwa Tickles (kawaii),

Thanks for dropping me a comment! Wow! Lugging home 6 daikon is no joke. I'll email you a beef with daikon recipe which is commonly prepared by Japanese housewives, like myself...well, Singaporean- living-in-Japan housewife, actually. But for now, how does a nice crunchy daikon salad sound to you?

You will need :

- 15 cm piece of daikon
- finely chopped daikon leaves (for colour) celery leaves if your daikon is bald
- 4 slices of bacon
- 1/2 tsp veg oil + 1 tbsp veg oil
- 1/2 tsp salt
- 1 tbsp rice vinegar
- 1 tbsp lemon juice
- ground black pepper to taste
- shichimi togarashi red pepper to taste

Then, peel daikon and cut into matchsticks. Place in a bowl of cold water for 5 minutes to crisp. Drain well.

Cut bacon into strips. Heat 1/2 tsp oil and fry till crispy.

In a salad bowl, combine salt, vinegar, pepper, lemon juice, and 1 tbsp oil (in that order) and mix well. This can totally be substituted with commercially prepared Japanese salad dressing like Wafu dressing. Goma dressing is also fine, but not as refreshing.

Add daikon, daikon leaves,bacon and toss. Really refreshing when served chilled.

Misome.

loren said...

hehe dai, definitely to dai for.

sophia said...

Wow, just came across your blog after I read your comment in makeupbytiffanyd's blog...totally unrelated, I know. * btw I replied to your query on NYX eyeshadows on that post.

Looking just some of the bread and everything you made is really impressive, and professional. :)

If baking is your hobby, then I would say mine is everything make up & beauty related.

Definitely going to bookmark this site for reference, my brother is always on the lookout for baking recipes!