SLICED DAIKON RADISH RECIPES

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PICKLED DAIKON - MAKE THIS EASY PICKLED WHITE RADISH ...



Pickled Daikon - Make This Easy Pickled White Radish ... image

This pickled daikon recipe is sweet & spicy at the same time. You'll need Japanese white daikon radish as well as fresh chillies. Serve as a side dish.

Provided by Michelle Minnaar

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 40

Number Of Ingredients 8

450g (1lb) daikon radish
15ml (1 tbsp) table salt
125ml (1/2 cup) sugar
125ml (1/2 cup) apple cider vinegar
125ml (1/2 cup) water
30ml (2 tbsp) sea salt
2 red chillies, washed and finely sliced
60ml (4 tbsp) dill, washed and chopped

Steps:

  • Peel the radish and then slice it thinly as desired.
  • Sprinkle with salt and leave for 2 hours in order to draw out moisture.
  • Place the salt, sugar, vinegar, water and chillies in a saucepan and bring to a boil.
  • Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.
  • Squeeze the excess moisture out of the radish.
  • Layer the vegetable along with sprinklings of dill in a sterilised, airtight storage container.
  • Pour in the pickling liquid, ensuring all surfaces of the radish are covered.
  • Wait for at least 2 days, but preferably 1 month, for the flavours to develop.
  • Serve with a bowl of rice or miso soup.

Nutrition Facts : ServingSize 30ml (2 tbsp), Calories 27, SugarContent 5.3 g, SodiumContent 1057.1 mg, FatContent 0.1 g, SaturatedFatContent 0 g, TransFatContent 0 g, CarbohydrateContent 6.4 g, FiberContent 0.5 g, ProteinContent 0.5 g, CholesterolContent 0 mg

SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON RECIPE ...



Shortcut Banh Mi With Pickled Carrots and Daikon Recipe ... image

Authenticity is not the goal of this banh mi. Nor is coming up with a newfangled variation. This is a sandwich that, with quick work, maintains the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients.

Provided by Melissa Clark

Total Time 45 minutes

Yield 6 servings

Number Of Ingredients 23

3/4 cup shredded carrots
3/4 cup thinly sliced Persian, Kirby or European cucumbers
1/2 cup shredded daikon radish
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
1/4 teaspoon kosher salt
1/2 cup mayonnaise
4 tablespoons finely chopped scallions
2 to 3 tablespoons sriracha or other chili sauce, to taste
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely chopped
1 pound ground pork
2 tablespoons Asian fish sauce
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 teaspoon sugar
1/2 cup chopped fresh basil
Finely grated zest of 1 lime
Juice of 1/2 lime
6 small hero rolls or 2 baguettes cut into thirds, split
Fresh jalapeño, thinly sliced and seeded, for serving
Mint sprigs, for serving
Cilantro sprigs, for serving

Steps:

  • To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
  • Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
  • Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
  • Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.

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