I have been going to the asian supermarket and shopping for asian vegetables more recently. I usually find that they're more troublesome to prepare but they provide the green, leafy veg that my diet so sorely needs. Anyway, asian veg also includes radish or daikon but I've very little experience in how to cook it other than in soup. And today is the first official day of summer so soup isn't likely to be on the menu any time soon!
Wonderfully, I found this recipe: https://cookpad.com/us/recipes/243781-daikon-radish-and-wakame-stem-salad-with-sweet-miso
It belongs to the family of 漬物 (tsukemono) which means Japanese pickle but in the subset of quick pickles浅漬け (asazuke) that are more like a salad because they aren't salted or vinegar-ed for very long - typically a few hours - and meant to be consumed within a few days.
I have adapted the Cookpad receipe to upsize it for my liking and also added in carrot to give an extra sweetness. The daikon adds another element of taste - pepperyness - which I'm not used to but is intriguing.
Ingredients
Half a daikon, peeled
2 small carrots, peeled
2 slices of wakame, soaked for 30 minutes
3 tbsp miso
2 tbsp honey
2 tbsp apple cider vinegar
2 tbsp Japanese mayo
Method
1) Add the dressing ingredients into a big bowl. Stir to combine well.
2) Prepare and add the vegetables. Toss the vegetables. Transfer into a container with a lid and cover. 3) Place in the fridge for several hours to get cold before eating. Preferably served cold.
No comments:
Post a Comment