Best 2 Bread And Butter Daikon Recipes
In the realm of Japanese cuisine, bread and butter daikon stands as a testament to the culinary artistry and simplicity that define the nation's culinary heritage. This humble dish, crafted from the humble daikon radish, undergoes a remarkable transformation, emerging as a symphony of flavors and textures that delight the palate.
Embark on a culinary journey as we delve into the intricacies of bread and butter daikon. Discover the secrets behind its alluring golden-brown exterior, complemented by a soft and succulent interior that bursts with a harmonious blend of sweet and savory notes. Learn the art of selecting the perfect daikon, ensuring its freshness and crispness.
Our culinary adventure continues as we unveil a treasure trove of bread and butter daikon recipes, each offering a unique twist on this classic dish. From the traditional Japanese preparation, where daikon slices are meticulously coated in a delicate batter and fried to perfection, to innovative variations that incorporate a medley of herbs, spices, and sauces, there's a recipe here to tantalize every palate.
Whether you seek a quick and easy weeknight meal or a dish worthy of a special occasion, bread and butter daikon delivers on both fronts. Its versatility extends beyond its culinary appeal, as it can be enjoyed as an appetizer, a side dish, or even as the star of the main course.
So, prepare to embark on a culinary adventure that will transport you to the heart of Japanese cuisine. With our comprehensive guide to bread and butter daikon, you'll master the art of creating this delectable dish, leaving your taste buds craving for more.
DAIKON FETTUCCINE WITH TOMATO-BASIL SAUCE
By now, you've probably figured out I am very fond of visual puns. Here ribbons of Daikon, the mild oversized white Japanese radish, pose as pasta. They are tossed with a quick tomato sauce spiked with a generous amount of fresh basil. The dish is light and is best served as a first course.
Provided by Masaharu Morimoto
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- With a swivel-blade vegetable peeler, remove the outer skin of the daikon. Discard the skin. Continue to peel down the length of the vegetable, removing the daikon in long, narrow ribbons, which look like noodles. Soak the "fettuccine" in a bowl of cold salted water for 15 to 20 minutes.
- Meanwhile, make the tomato-basil sauce: Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash them and combine with the juice; there will be about 2 cups.
- In a heavy medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and saute until softened but not browned, about 3 minutes. Add the tomatoes and their reserved juice, the sugar, and 1 teaspoon salt. Boil vigorously, stirring often, until the sauce is thick, 10 to 15 minutes. Stir in the basil and season with salt and pepper, to taste.
- Drain the "noodles" and dry them on a kitchen towel. Add to the sauce and toss gently over medium heat, taking care not to break the "Daikon Fettuccine". Cook just until heated through, about 1 minute.
- Divide among individual plates, teasing the fettuccine into mounds. Serve immediately.
RADISH SANDWICHES WITH BUTTER AND SALT
Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt. The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d'oeuvres.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, sandwiches, main course
Time 10m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
- Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 36 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 1 gram
Tips:
- Select the right daikon: Choose a daikon that is firm and heavy for its size, with smooth, unblemished skin. Avoid daikons that are soft, spongy, or have cracks or bruises.
- Peel and cut the daikon properly: Use a sharp knife to peel the daikon and cut it into thin, even slices. This will help the daikon cook evenly and absorb the flavors of the marinade.
- Use a flavorful marinade: The marinade is what gives the daikon its delicious flavor. Be sure to use a marinade that contains a variety of seasonings, such as soy sauce, vinegar, sugar, and sesame oil.
- Let the daikon marinate for at least 30 minutes: The longer the daikon marinates, the more flavorful it will be. If you're short on time, you can marinate the daikon for as little as 15 minutes, but the flavor will be less developed.
- Cook the daikon until it is tender: The daikon should be cooked until it is tender but still slightly crunchy. Overcooking the daikon will make it mushy.
Conclusion:
Bread and butter daikon is a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or snack. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting way to enjoy daikon, give this recipe a try!
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