Daikon are large, white Asian radishes used primarily in Japanese cooking. We've been getting them in our CSA lately, and we've got a tip on what to do with them...
We frequently read that daikon have a milder taste than traditional, small red radishes, but we have to disagree. Ours have been particularly peppery and feisty. We've eaten a few slices raw, and think it would be great sliced thin in a salad with some sweet ingredients to balance it out—maybe oranges, when the winter citrus arrives. But ours certainly had a big bite.
So what did we do? We pickled it. We used rice wine vinegar and a tablespoon or so more of sugar than with, say, this recipe for pickled beets. Even after just one day, the daikon slices were mellowed out and sweeter but still crunchy and distinctive.
Here's a recipe: Sweet Pickled Daikon Radish, from Tyler Florence
Related: NYC Market Find: Japanese Turnips
(Image: Flickr member Mr and Mrs Stickyfingers, licensed under Creative Commons)
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Hm, I have to try this! I usually like to braise daikon in soy, sugar, sake, and mirin. It's even better with pork belly!
Grated daikon on pork chops, steak is always good with a very little drizzle of soy sauce or even better, ponzu sauce.
I use it as a daikon soup. Large chunks (treated sort of like carrots) Yum!
I received one of these in my CSA box right before Yom Kippur. After googling "Daikon" and "bagels" I brought it to my break-the-fast party. I peeled the radish, sliced it thinly, and set them out with the lox and veggies. They added a nice refreshing crunch to my sandwich, almost like cucumbers.
banh mi!
cilantro, diakon, cucumber and julliened carrots over pork or chicken in a baguette
Shredded daikon dressed with "screaming sauce" (a mix of mayo/kewpie, chili pepper sauce/Rooster sauce, and sesame oil).
Addictive!
I make daikon tsukemono (pickled). I peel and cut one daikon into strips (I prefer french fry thickness and length). Put into a large bowl and mix about 1/2 cup salt in. Rub it in well.
Put a piece of plastic wrap on top (do not seal the bowl) and a plate (serving side up). The plate is there so that the daikon can be weighed down (put a foiled covered brick or something heavy in a plastic bag as it will be covered in the brine).
I refrigerate for about 2-3 days. You'll see all the watery brine accumulate. After 3 days, I transfer the daikon into a jar.
Serve alongside grilled fish and hot gohan (rice). YUM.
You can also include add dried chili flakes into the brine for a more spicier end result!