sanjo 2 Posted November 17, 2008 Share Posted November 17, 2008 I really like daikon, especially as a pickle. yum. Also like the way they get hung out ready to get their pic taken. I wish I could draw faces on daikon better than I can. But anyway, slow afternoon. Link to post Share on other sites
2pints-mate 0 Posted November 17, 2008 Share Posted November 17, 2008 Don't know what they're grinning at, they'll be eaten or pickled soon! Link to post Share on other sites
2pints-mate 0 Posted November 17, 2008 Share Posted November 17, 2008 (I wonder how long they'd last in England by the side of the road there?) Link to post Share on other sites
Tubby Beaver 209 Posted November 18, 2008 Share Posted November 18, 2008 Originally Posted By: 2pints,mate Don't know what they're grinning at, they'll be eaten or pickled soon! I always grin just before I get pickled Link to post Share on other sites
thursday 1 Posted November 18, 2008 Share Posted November 18, 2008 Pends how many pykies are in the area spose Link to post Share on other sites
Tubby Beaver 209 Posted November 18, 2008 Share Posted November 18, 2008 the fact that they are still hanging there suggests not many!! Link to post Share on other sites
fukdane 2 Posted November 18, 2008 Share Posted November 18, 2008 Daikon are good as pickles until they become almost orange and very very smelly. I can't cope with them then. Link to post Share on other sites
Roger's head 0 Posted November 18, 2008 Share Posted November 18, 2008 Same here. Those things can really stink out a fridge in no time. Link to post Share on other sites
NoFakie 45 Posted November 18, 2008 Share Posted November 18, 2008 Daikon is best in thick slices stewed in dashi oden style. The proper way is to cook it in starchy water from washing rice to get the bitterness out. Do not confuse with dodgy oden cooked in instant dashi in the conbeni. Grated on fish, meat, natto, etc. is great too. If you're buying half a daikon, the top half is sweeter than the bottom. For pickles I prefer the fresher "asai" ones that tend to be packed in liquid. They don't keep very long though. Link to post Share on other sites
thursday 1 Posted November 18, 2008 Share Posted November 18, 2008 and here's Muika's great pic from last year too: and the thread it came from: Daikon vintage 07 Link to post Share on other sites
scouser 4 Posted November 19, 2008 Share Posted November 19, 2008 Cracker that. I like raw daikon. Link to post Share on other sites
foreversnow 5 Posted November 19, 2008 Share Posted November 19, 2008 Sorry I am a bit naive. Is Daikon Japanese Radish?? I am addicted to Japanese Radish ever since I went to japan. Can some one please tell me a good way to prepare them Raw. We have just been having them raw in salad or with cottage cheese dip. Link to post Share on other sites
snowdude 44 Posted November 20, 2008 Share Posted November 20, 2008 Originally Posted By: snowhunter Sorry I am a bit naive. Is Daikon Japanese Radish?? I am addicted to Japanese Radish ever since I went to japan. Can some one please tell me a good way to prepare them Raw. We have just been having them raw in salad or with cottage cheese dip. Yes daikon is Japanese radish, but there is also Kabu, which is the little round white radishes that grow anything from the size of a golf ball to around the size of a base ball depending on where they are grown. You can simply eat the daikon as it is, just peel the skin with a potato peeler and chop it up into thin slices and enjoy. You can of course pickle them using osu, a kind of Japanese vinegar, or pickle them with salt as you prefare. They make a good adition to a salad. I also sometimes slice them into sticks and add them to a salad along with carrot and cucuumber sticks. Dip them in a little mayonaise and enjoy! Link to post Share on other sites
Tubby Beaver 209 Posted November 20, 2008 Share Posted November 20, 2008 dip them into some red miso.....spicy goodness...mmmmm Link to post Share on other sites
Ezorisu 0 Posted November 20, 2008 Share Posted November 20, 2008 Originally Posted By: Mr Wiggles The proper way is to cook it in starchy water from washing rice to get the bitterness out. Interesting! I did not know that. I'll do that next time - Thanks! ...oh, and I'm guessing that's "precook in the starchy water, then dump into dashi with rest of oden ingredients"? Link to post Share on other sites
nzlegend 1 Posted November 21, 2008 Share Posted November 21, 2008 Originally Posted By: Mr Wiggles Daikon is best in thick slices stewed in dashi oden style. The proper way is to cook it in starchy water from washing rice to get the bitterness out. Do not confuse with dodgy oden cooked in instant dashi in the conbeni. I am very opened minded with food and eat almost everything, but cooked Daikon in Oden is one of my all time dislikes, the texture and bitterness are just awful, though reading about the starchy water and removing the bitterness, I am willing to give it one more try to see, but it must work miracles to improve the taste if it works. I get daikons given to me all the time from many different people so being able to eat it in Oden would be a good money saver, the good wife stews a pretty mean Oden. Raw and pickled are fine, cooking normally it somehow transforms daikon from Anakin to Vader. Link to post Share on other sites
griller 9 Posted November 21, 2008 Share Posted November 21, 2008 7-11 daikon udon is quite scary. Especially with all the "added dust". Link to post Share on other sites
pie-eater 207 Posted November 21, 2008 Share Posted November 21, 2008 Pie and daikon with miso. Nice. Link to post Share on other sites
RobBright 35 Posted November 21, 2008 Share Posted November 21, 2008 chilli daikon with ponzu - great for dipping Link to post Share on other sites
fukdane 2 Posted November 22, 2008 Share Posted November 22, 2008 hmmmm that sounds good. Link to post Share on other sites
Ezorisu 0 Posted November 22, 2008 Share Posted November 22, 2008 Originally Posted By: SG I am very opened minded with food and eat almost everything, but cooked Daikon in Oden is one of my all time dislikes, the texture and bitterness are just awful, though reading about the starchy water and removing the bitterness, I am willing to give it one more try to see, but it must work miracles to improve the taste if it works. I get daikons given to me all the time from many different people so being able to eat it in Oden would be a good money saver, the good wife stews a pretty mean Oden. Raw and pickled are fine, cooking normally it somehow transforms daikon from Anakin to Vader. True about the cooking - it also tends to bring out the "fartyness", smell-wise. Try using some of the yellow mustard with your oden daikon - that might help. Link to post Share on other sites
scouser 4 Posted November 23, 2008 Share Posted November 23, 2008 It is good. Good with tonkatsu teishoku and that egg roll omellette kind of thing that some places have. Link to post Share on other sites
thursday 1 Posted November 24, 2008 Share Posted November 24, 2008 this is daikon and braised steak in soy and oyster sauce. Spiced with star aniseed and cloves. I have this nearly once a week. It is also good with brisket instead of steak. Link to post Share on other sites
BagOfCrisps 24 Posted November 24, 2008 Share Posted November 24, 2008 That looks quite disgusting. I will have to take your word for it being oishii. Link to post Share on other sites
gerard 6 Posted November 25, 2008 Share Posted November 25, 2008 Daikon. I like stewed Buri-Daikon with heaps of ginger. Link to post Share on other sites
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