A daikon, or Japanese white radish, is a fine, fine thing.
Get some soon.
Slice 'em vertically, then crosswise into thin half moons. 
Plonk a whole mess of daikon slices, along with a large carrot similarly rendered, into a bowl with this special dressing.
Dressing: 6 T Canola, 4 T rice vinegar, 1 T sugar, a liberal dash or two of both chili-garlic sauce and soy (or Vietnamese fish sauce).
Mix well, cover and chill. Serve using large metal slotted spoon, leaving dressing in mixing bowl, and re-using later.
Mmm mmm.
A sweet and pungent tonic, daikon tonifies the lung and liver meridians.Fresh daikon contains diuretics, decongestants, and the digestive enzymes diastase, amylase, and esterase.
It is effective against many bacterial and fungal infections and it contains a substance that inhibits the formation of carcinogens in the body.
...It is not necessary to peel daikon.
Wash and grate it to use raw or cut into the desired shape and cook it as you would a carrot in soups or sautéed, simmered, baked, or braised dishes.
Or cut into a fanciful shape and add it to a grilled kabob. Organic daikon is also a tasty pickle ingredient and condiment.
Daikon has a crisp, clean, crunchy essence. 
It's a perfect accompaniment to roasted meats, or vegetarian fare.
Combined with carrots in an Asian vinaigrette, as above, it works well with many dishes.
Tonight, our daikon salad nicely complemented these roasted baby back ribs, and an Asian frittata, made with leftover Singapore Noodles and bean sprouts.
Now thet's eatin'.
TECHNORATI TAGS: DAIKON
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Posted by Matt Rosenberg at October 6, 2005 11:04 PM