A daikon is quite a lot to go through, really. Initially I got one to grate a bit for a tempura sauce, then I made
this salad, then I used it
here... and I still had half left. So today I decided to eat more in salad, with red beetroot. I used a Japanese plum flower cutter, and a small heart cutter. I just added a drop of olive oil and salt before serving. Sill have lots of daikon left, maybe I could make Chiarina-ina
rawvioli (the cutting with a biscuit cutter is the same, in fact when I saw it today I thought, modestly, two great minds think alike :-D), or maybe I can cook the rest in a Japanese broth... any ideas?
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| Photos and Recipes by Alessandra Zecchini © |
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Ciao Ale! Chi avrebbe mai potuto pensare che questa meraviglia fosse Daikon... sembrano biscottini! L'idea di fare dei "Raw..violi" non la scarterei, sarei proprio curiosa di vederli =)
ReplyDeleteUn abbraccio e buona giornata, Chiara
Daikon??? Non l'avrei mai pensato, sembrano proprio biscotti!
ReplyDeleteUn bacione, GG :-)
Rawvioli are sooo good...but if you've lots of daikon you can make pickles :) Once I made sakura shaped daikon pickles, colored with beetroot juice :)
ReplyDeleteSorry for mistakes, I know you speak Italian but I'm trying to learn English!
Thank you so much Ale, you're very nice
No problem, write in English, I make mistakes too, but blogging is fast, and colloquial! I thought of pickles too, you see, we think alike :-)!
DeleteNon conosco il daikon, ma mi piace comunque tantissimo il modo in cui l'hai presentato in questo post. E utilizzerei questo carinissimo abbinamento per un bento, magari sopra delle foglie di lattuga. Un consiglio un po' banale, ma non avendo mai mangiato questo ortaggio non mi viene in mente nient'altro ^^''!
ReplyDeleteSa da rapanello Satsuki, per questo e' buono crudo :-)
DeleteStanca del daikon????
ReplyDeleteDiciamo che il daikon non basta mai ....nel mio lavoro di intaglio e nemmeno nella mia cucina!!
Un saluto
Fabiana
Forse dovrei intagliare qualcosa di spettacolare tipo la torre di Pisa ;-)
DeleteChe fixata!!!!ECco com potrei utilizzare quel pezzo di Daikon prima di partire :D
ReplyDeleteBacione
daikon.... non conoscevo ma mi intriga parecchio!
ReplyDeletetroppo carini! Un abbraccio SILVIA
ReplyDeleteI use daikon in soups, curries and stews. You're right about the size though, 1 is too much. Although those are all a bit heavy for the tropical weather we are having at the moment. Maybe a cold miso/soba/daikon would be a nice refreshing meal?
ReplyDeleteYour beetroot/daikon slices are cute and remind me of shrewsberries.
I got some nice soba from Japan, I may make the cold one and use a little grated for the sauce, but today I roasted a few slices and then put them in a parmigiana with eggplants and zucchini, and it was good :-)
Deletebelli i tuoi cuoricini di daikon!
ReplyDeletedunque, a me piace moltissimo e lo uso sia crudo che cotto, in insalate, nelle zuppe, nelle minestre (con il miso, tagliato a listarelle sottilissime, è ottimo), negli sformati....ma uno intero a casa mia dura due giorni al massimo perchè ce lo sgranocchiamo crudo intinto a volte nello sciroppo d'acero ^^
Con lo sciroppo d'acero mi e' nuova davvero :-), Oggi ne ho arrostite un po' di fette e messo uno strato nella parmigiana fra melanzane e zucchine. Ci stava bene!
ReplyDeleteNon ho mai trovato questo ingrediente?? Mi incuriosisce molto!
ReplyDeleteHello Alessandra!
ReplyDeleteMy name is Malte Zeeck, and I am with InterNations.org. I really enjoyed reading your fantastic blog and I am getting really hungry looking at this beautiful and yummy looking pictures!
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Nope, I'm not tired at all - as you keep impressing me! :-) I didn't expect that this was daikon! You are amazing Alessandra...
ReplyDeleteWoooo!! The daikon looks lovely! It doesn't look like daikon at all but like cute cookies or something.
ReplyDeleteThese look so lovely, great idea with the shapes, makes them very appealing. They sound delicious.
ReplyDelete