To prepare a daikon dish, you do not need to have any special skills. This vegetable, so beloved by the Japanese, is quite self-sufficient in both composition and taste.
Daikon recipes
This vegetable is a kind of radish. In contrast, daikon is devoid of bitterness. Thanks to its mild taste, it requires virtually no processing. You can eat it just grated with sour cream. Any daikon dish is very healthy. Vegetable is rapidly gaining popularity in Russia and Europe. In Asia, it is used for carving: craftsmen carve out amazing shapes and flowers from it. Dishes from daikon with a photo give us the opportunity to see how dense white flesh this vegetable has. Besides being used for carving, it is put in many national dishes of Korea and Japan: kimchi, salads, as a complement to sushi and fish dishes. Daikon is added to miso soup, served boiled with soy sauce, stewed with seafood, marinated with vinegar as a snack. In addition, the vegetable is salted for the winter. In Vietnam and India it is very popular. Nutritionists recommend a daikon dish for those who want to lose weight. But you need to be careful with it if you have stomach problems.
Stewed and Roasted Daikon Dish
To some, this fried vegetable resembles a potato. You can also try adding it to the soup. Cook the simplest stewed daikon in a pan. To do this, you do not need anything but this vegetable, onions and cream. Cut the peeled daikon in advance into slices and, salt, leave for 10 minutes. Shake from time to time, and then drain the resulting liquid. Fry in a pan, then add the onions. Stew together until cooked for half an hour. You can fry daikon in egg and flour batter. To do this, cut it into slices no thicker than 0.5 cm, roll it in an egg, then in flour or starch (breadcrumbs can also be used) and fry in hot frying. Serve as a hot appetizer with mayonnaise. You can add two pieces of fried daikon, spread with cream from unsweetened cottage cheese with herbs. Get another flavorful snack option. It is convenient to cook daikon in a slow cooker. After preliminary preparation, when the vegetable starts up the juice and is squeezed, it must be fried in a pan. Then shift to a slow cooker, pour cream, sprinkle with spices for potatoes. Add a spoonful of mayonnaise. Cook in the "Extinguishing" mode for no more than an hour.
Daikon salads
They are well suited to meat and chicken dishes, have a moderately sharp and fresh taste. One option is to add daikon grated or julienne with a garlic sauce of finely chopped garlic, fried in oil, and vinegar. Parsley greens go well with this salad. The daikon goes well with the same light vegetables - paprika or cucumber. To make the salad more satisfying, put slices of low-fat ham in it. A combination of daikon with pickled onions is very successful (it is better to use wine or balsamic vinegar for marinating ).