DAIKON CARBONARA
From Makiko Oda's cookbook, page 158. It is part of her winter menu. Daikon is Japanese radish, it's very long and white. I've seen them in American supermarkets. It can be eaten plain, but Makiko Oda suggests it be eaten with bread/rolls or pasta. "Daikon leaves" are not an ingredient found on Recipezaar, so it got changed to Daikon sprouts. The Daikon leaves are a good source of carotene and Vitamin C. The powdered cheese should be a white powdered cheese, like parmesan.
Provided by Goldie174
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cut the daikon and ham slices into oblong shapes.
- Melt 1 tbsp of butter in a frying pan and fry the ham and daikon.
- When the daikon becomes soft, add a little salt and pepper.
- Crack the egg into a bowl and mix the powdered cheese into the same bowl.
- When the egg becomes thicker add it to everything on the pan and fry everything together and put it onto a dish.
- Boil the daikon leaves and cut them down to bite size and sprinkle them on top of the daikon carbonara.
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[email protected]I'm always looking for new and interesting ways to cook daikon. This recipe is definitely a winner!
Laura Chenoa Brooks
[email protected]This recipe is a great way to use up leftover daikon. It's also a great way to get your kids to eat their vegetables.
Dame Bekele
[email protected]I'm not sure what went wrong, but my carbonara turned out really bland. I think I might have used the wrong kind of cheese.
hafizull ibrahemi
[email protected]This recipe is easy to follow and it turns out great every time. I highly recommend it.
mashood Anjum
[email protected]I love the addition of daikon to this carbonara. It adds a nice crunch and a slightly sweet flavor that I really enjoy.
Susan Lawrence
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover daikon.
Hogg
[email protected]This recipe is a keeper! It's going into my regular rotation.
John Okilo
[email protected]I'm not a fan of carbonara, but I thought I'd give this recipe a try. I'm glad I did! This is the best carbonara I've ever had.
Yvo Koops
[email protected]This recipe is amazing! It's so easy to make and it's always a hit with my family and friends.
Christo Venter
[email protected]I followed the recipe exactly, but my carbonara turned out too watery. I think I might have added too much milk.
GHULAM NABI FAREED
[email protected]This recipe is a bit too bland for my taste. I think it needs more salt and pepper.
Kenzie Gang
[email protected]I'm not a big fan of daikon, but I thought I'd give this recipe a try. I'm glad I did! The daikon was actually really good in this dish.
SHAHBAZ PRINCE
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to sneak some vegetables into your kids' diets.
Agatha Ugochukwu
[email protected]I love the addition of daikon to this carbonara. It adds a nice crunch and a slightly sweet flavor that I really enjoy.
Sheru Sheru
[email protected]This recipe is a great way to use up leftover daikon. I had some daikon that was starting to go bad, and this recipe was the perfect way to use it up.
Samikshya Tamang
[email protected]I was skeptical about using daikon in a carbonara, but I was pleasantly surprised. The daikon held up well in the cooking process and added a nice texture to the dish.
Classy Rose
[email protected]This daikon carbonara is a delightful twist on the classic dish. The daikon adds a refreshing crunch and a slightly sweet flavor that pairs perfectly with the creamy sauce and smoky bacon.