Friday, July 27, 2007
What Should I Do with my Daikon?
I bought a daikon radish last year at the supermarket to grate up and use as a condiment for a homemade sushi supper and we really enjoyed it. I grated and squeezed dry a grated daikon and seasoned it with soy sauce, sesame oil, a little sugar and ginger and it was a hit.
So this year, when perusing my seed catalogues, I thought I would try and grow some daikon (pronounced dye-kon) radishes in our garden. Well, I certainly didn't need to plant a whole packet of seeds, because they have taken over my garden with their beautiful, if bushy tops and we certainly can't eat all of our daikon-zillas. Some of these babies are now over a foot long and four inches in circumference! We tried a daikon pickle recipe we got out of one of our cookbooks, but the pickles were way too salty and besides, the daikon ferments quickly and has given our refrigerator a very unappealing gym sneaker scent.
I have managed to pawn off some baseball bat-sized daikons to my Japanese-born friend Junko and she offered up basically the same daikon condiment recipe that we had already tried, so if anyone out there has other cooking suggestions, please feel free to forward them.