Daikon Radishes

Even if they look sort of like monster teeth (this observation from their grower, Noah of Food Field), Daikons are delicious.  They are big beautiful radishes used in all kinds of traditional Japanese and Korean dishes.  They can be as large as few feet in length (they’d never fit in our boxes then!).  Often they are grated and used as a condiment, they can also be cut into chunks and simmered in a miso soup.  They are quite peppery, so if you’re going to eat them raw you will want to cut or shred them finely, or try cooked as below.

Shredded Daikon with Scallions and Sesame Seeds

  • 1/2 pounds firm daikon
  • 1 bunch scallions, including the firm greens
  • 1 Tbs sesame seeds
  • 1 Tbs light sesame or vegetable oil
  • 1 tsp dark sesame oil (optional0
  • salt
  • soy sauce

Coarsely grate the daikon or cut into matchsticks. Slice the scallions on the diagonal into large pieces.

Heat skillet and toast sesame seeds, shaking often, until they smell good, about 3 minutes.  Pour them into a dish, return pan to heat, and add the oils. Add the scallions, cook for 1 minute, then add the daikon. Season with a small amoutn of salt, sprinkle lightly with soy sauce, and saute over high heat, stirring occasionally, for 5 minutes. Taste for salt, add more soy if needed, toss with sesame seeds and serve.

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