Comments on: Simmered Daikon Wheels

By: Victor Ortiz

Victor Ortiz — Sat, 15 Nov 2008 06:31:30 +0000

It is silly, but this recipe makes me feel like getting off my touchie and making some bona fide oden. Talk about refreshing and the broth would be good about now.

Gotta try the daikon wheels before then.

Thanks for the ideas, as usual.

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Wed, 22 Oct 2008 04:09:01 +0000

I love carrot and daikon pickles. We usually cook daikon with pork bones and water for soup. They’re delicious.

By: Eric

Eric — Tue, 14 Oct 2008 06:09:07 +0000

Thanks Karena — the sandwich sounds wonderful, and it’s big of you not to give the hubbie a hard time about no cilantro!

By: Karena

Karena — Mon, 13 Oct 2008 20:13:02 +0000

The daikon and carrot pickles are really easy–julienne a daikon and a carrot, then combine with 1/2 cup of unseasoned rice vinegar, 1 generous tablespoon of sugar, and a pinch of sea salt for about 30 minutes.

For the banh mi, I cut up chicken thighs or pork; marinate in soy sauce, smashed garlic, and a bit of sugar; then pan fry (boo hoo, no grill). I take a Vietnamese baguette and spread half with some Fatted Calf or Fra Mani pate, top with chicken, then daikon-carrot pickles, cilantro, and slices of jalapeno. My husband takes his banh mi without pate and cilantro. I’ve stopped giving him a hard time about it.

By: Em

Em — Mon, 13 Oct 2008 05:27:33 +0000

My favorite Daikon dish is in Oden! Especially when the Daikon is cooked so well and it almost melts in your mouth.

By: Eric

Eric — Sat, 11 Oct 2008 17:59:13 +0000

Thanks Karena.Those cakes sound incredible, even though they are surely tons of work. I think I will try your mom’s beef stew — I have a ton of stewing meat from the recent half cow purchase.

How do you do your pickles? Just cover with vinegar/sweetener? Even more importantly, let’s hear about the bahn mi!

By: Karena

Karena — Fri, 10 Oct 2008 23:31:10 +0000

My mom always made daikon cakes for the Lunar New Year. After she grated a giant daikon, she mixed in diced shitakes, salt pork, green onions, and rice flour to hold it together. She would then pour it into a pan and steam it as a cake. Come New Year’s Day, she would pan fry the slices until crispy on the outside. My sisters and I still devour plates of them.

Mom also makes a beef stew with chunks of daikon. They take on the flavor of the aromatics–star anise, ginger, tangerine peel, soy, and palm sugar–and turn a dark amber from the stew’s glaze. Yum.

In my own kitchen, I generally julienne a daikon and make the pickles that go into banh mi sandwiches. Even when I select the smallest daikon at the market, I usually end up with several mason jars in the fridge!