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oh daikon what the heck am i going to do with you

post #1 of 11
Thread Starter 

things have been super crazy at school - only a couple more weeks to go.

i have the black box portion of our final on Friday and am worried about one of the ingredients that might be in it.  

 

daikon

 

i have only used this once successfully to make an asian daikon cake.  tried to roast it yesterday during class (to make baked chips) like a potato but it turned out horrendous.  was hoping to play around with it some more at home but am unable to find any daikon at the asian supermarket in my city

 

does anyone have any suggestions on a good way to prepare this?  

 

possible proteins for pairing are salmon, trout, cornish game hen or quail.  won't know until i get there and open the box (same deal as the show 'chopped')

 

thanks so much for your help 

~MissyD

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~MissyD

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post #2 of 11

lightly pickled-in a bahn mi - would be lovely with cold meat of any kind - I just downloaded a recipe of vietnamese pickled veg, I adore it that!  I'never tried it with fish, that would work too...

post #3 of 11

Soups. I advice you to try soups. It's a very forgiving ingredient. And peculiar.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #4 of 11

Think Daikon = radish
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 11

braise

pickle

raita

slaw

or with a nod to Chef Masaharu Morimoto, fettuccine

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 11

In general anything crispy and full of water you can easily pickle for a garnish or texture element in a dish.

 

Simple Asian style sweet / sour pickle is - 4 parts water, 2 parts vinegar, 1 part sugar and pour over veggies that have been softened with salt and rinsed.

 

It is also used for garnishes also groove the outside in an alternating pattern, slice into coins, punch a few holes in the coins and let them sit in some very lightly salted ice water.  Basically anything that you might do with a carrot but it's easier to work with.

 

You can also use it in a salad (taste it first - if very strong soak in water) finely sliced ribbons of carrot, daikon, kholrabi, baby turnip, summer squash with scallions and a tiny bit of garlic in any asian style of dressing.  (i'd stick with clear or near colorless ones so it doesn't appear muddied)   NuocCham would be a simple traditional dressing.  

For a fusion twist any type of oil/vinegar and or greek or lightly coloured Italian would work.    Scatter the salad with a sprinkle of crushed nuts or fried shallots and a few herbs.

 

You can also plank or baton it and use it in a stir fry, you want it to be tender-crisp and barely warmed through so save it for last in the pan, ie. with bamboo shoots / water chestnuts etc.

 

I've also seen it sliced length-ways into long strips about 1/8" to 3/16" thick and then grilled over high heat quickly, lightly coated with miso or another strong paste like gochujan or soya-sauce paste and then used to wrap a cooked protein sort of like a pinwheel presentation.

 

Not sure if this helps because I have no idea what other ingredients you might get!

 

Any other clues?

 

Hope everything goes well.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #7 of 11

so how'd this go?

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #8 of 11
Thread Starter 

sorry it took so long to get back to you - have been in the middle of my final exams all week.

 

ended up getting daikon in my black box.  poached it in a mix of rice wine vinegar, tamarind, soy, garlic & ginger and ended up stuffing it into a gluten free ravioli (mixed with mushrooms and quinoa).  also garnished with fava bean puree and brunoise beets.  colors were so beautiful!  chef ended up really liking my plate & told me that he could see it in a restaurant right away.

 

unfortunately with all the stress of the exam i forgot to take a photo frown.gif

~MissyD

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~MissyD

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post #9 of 11

thumb.gif

NICE!

post #10 of 11

No worries about the photo and delay...  I figured you'd be busy busy.

 

Congrats things worked out - sounds like a great dish.

 

as they say ... a little preparation goes a long way!

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #11 of 11
Thread Starter 

totally!

 

heres a photo of the canape.  had a call for gluten free so here it is sans bread (the gluten free bread didnt turn out to be very good at all so i had to scrap it)

 

*

~MissyD

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~MissyD

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