Sunday, August 5, 2007

Daikon - Japanese Radish

Daikon is a Japanese white radish. Long and pointed, its white flesh is beautifully designed to go with many dishes including decorative ones. The daikon is a spicy radish that can be prepared in many ways. Take this radish on your next camping and rafting trip. My favorite is very plain; just cut and serve. This small bright and tasty salad goes well with grilled meats or as a topping for another green salad. When served, this bright white radish will impress the whitewater rafting paddlers for its exotic crunch.

Daikon Salad
(1) Large Daikon (Japanese white radish)
slice into matchsticks
glass bowl
fresh cold water (or ice)

Take the back of the knife and scrape the daikon clean or just peel with a potato peeler. Cut the top (greenery) and tip off. Cut in half crosswise. Slice lengthwise into 1/16th slices and stack. Slice across into matchsticks. Place into a clean glass bowl. Rinse with cold water. Add ice cubes and cover with fresh cold water. Cover and place into the cooler. Serve when icy cold.

A good accompaniment with grilled steak, pork chops or fish. Tangy, spicy flavor with a clean after taste helps to brighten any grilled meat on a river trip. Top another green salad for a spicy radish kick.

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