Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s question comes from Christiana:
I get huge daikon in my CSA box every week, and I am stumped. I’d love to hear any great suggestions on how to use A LOT of daikon every week!
Daikon is a radish, right? So pretty much anything you do with radishes you can do with a daikon. I would prep it as soon as the box comes. Peel it and cut it in half crosswise. Shred one half using the big holes of a tear drop grater. Cut the other half into thin circles (or if it’s easier for you) cut the remaining half in half lengthwise then cut into thin half moons. Use the shredded radish in salads and soups. Eat the half moons dipped into salt and olive oil. For More ideas check out radish recipe ideas from Mariquita Farms in Watsonville, CA.
KCRW’s General Manager, Jennifer Ferro cooks with daikon all the time. She grates and pickles it. Here’s a recipe from Tyler Florence. And another from Epicurious. Do you have any daikon recipes you’d like to share?