MARINATED DAIKON RECIPES

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MARINATED DAIKON AND CARROT SALAD (NAMASU) RECIPE - FOOD.COM



Marinated Daikon and Carrot Salad (namasu) Recipe - Food.com image

I've been making this for years. I took a recipe and changed it, it had 30g of carrots, and I like about equal weight of carrot and daikon. I make this using my zester which is nothing like a Microplane zester. It's small, hand held tool (with 6 holes at one end) which you drag down the food to get long thin ribbons. Works really well for these Japanese salads.

Total Time 25 minutes

Prep Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 9

350 g white radishes or 350 g daikon radishes
350 g carrots
1/2 teaspoon salt
4 tablespoons rice wine vinegar
1 teaspoon dashi powder, dissolved in
1 tablespoon hot water
1 tablespoon mirin
1 tablespoon sugar
salt

Steps:

  • Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well.
  • Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
  • Transfer to a bowl.
  • Mix the remaining ingredients together and pour over the vegetables.
  • Taste for salt.
  • This can be used immediately, but marinating it for 24 hours will improve it; just keep it well covered as the radish can be a bit"smelly'" in your fridge.

Nutrition Facts : Calories 48.1, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 270.6, CarbohydrateContent 10.9, FiberContent 2.9, SugarContent 5.7, ProteinContent 1.4

MARINATED TUNA ON DAIKON RECIPE - NYT COOKING



Marinated Tuna On Daikon Recipe - NYT Cooking image

Provided by Linda Wells

Total Time 2 hours 10 minutes

Yield About 25 hors d'oeuvres, or 12 to 14 servings

Number Of Ingredients 11

1 cup soy sauce
Juice of 1 lemon
1/4 cup dry Sherry
2 tablespoons finely chopped fresh ginger
1/4 cup chopped scallions
1 clove garlic, finely chopped
Pinch of red pepper flakes
2 tablespoons freshly ground black pepper
1 pound yellowfin tuna, deep red in color, cut in half lengthwise
1 large daikon, scraped with a vegetable peeler and cut into 1/4-inch slices
Shaved pickled ginger for garnish (available at Oriental markets)

Steps:

  • In a glass or ceramic pan, combine all the ingredients for the marinade. Add the tuna, turning it in the pan to cover with the marinade. Cover the pan and refrigerate for at least one hour, but not more than two hours. Turn the tuna from time to time. Drain, reserving the marinade.
  • To prepare, preheat a charcoal grill or broiler until as hot as possible. Grill the tuna on one side for one to two minutes. Turn and grill another one to two minutes. The tuna should be seared on the outside and almost raw within.
  • To serve, cut the tuna into quarter-inch slices. Place each slice on a piece of daikon and top with a shaving of pickled ginger. Spoon a bit of the marinade over the cooked tuna.

Nutrition Facts : @context http//schema.org, Calories 58, UnsaturatedFatContent 0 grams, CarbohydrateContent 4 grams, FatContent 0 grams, FiberContent 1 gram, ProteinContent 10 grams, SaturatedFatContent 0 grams, SodiumContent 1022 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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