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Wednesday, February 22, 2012

I hope that you are not tired of daikon...







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?


Photos and Recipes by Alessandra Zecchini ©








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20 comments:

  1. Chiara -Cucinando con mia Sorella-February 22, 2012 at 9:48 PM

    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 =)
    Un abbraccio e buona giornata, Chiara

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  2. GGFebruary 22, 2012 at 9:58 PM

    Daikon??? Non l'avrei mai pensato, sembrano proprio biscotti!
    Un bacione, GG :-)

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  3. chiarina-inaFebruary 22, 2012 at 9:59 PM

    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 :)
    Sorry for mistakes, I know you speak Italian but I'm trying to learn English!
    Thank you so much Ale, you're very nice

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    Replies
    1. AlessandraFebruary 22, 2012 at 10:08 PM

      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 :-)!

      Delete
  4. SatsukiFebruary 23, 2012 at 12:45 AM

    Non 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 ^^''!

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    Replies
    1. AlessandraFebruary 23, 2012 at 8:21 AM

      Sa da rapanello Satsuki, per questo e' buono crudo :-)

      Delete
  5. Fabiana Del NeroFebruary 23, 2012 at 1:01 AM

    Stanca del daikon????
    Diciamo che il daikon non basta mai ....nel mio lavoro di intaglio e nemmeno nella mia cucina!!

    Un saluto

    Fabiana

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    Replies
    1. AlessandraFebruary 23, 2012 at 8:22 AM

      Forse dovrei intagliare qualcosa di spettacolare tipo la torre di Pisa ;-)

      Delete
  6. SarettaFebruary 23, 2012 at 3:45 AM

    Che fixata!!!!ECco com potrei utilizzare quel pezzo di Daikon prima di partire :D
    Bacione

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  7. UnknownFebruary 23, 2012 at 8:51 AM

    daikon.... non conoscevo ma mi intriga parecchio!

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  8. sississimaFebruary 23, 2012 at 9:53 AM

    troppo carini! Un abbraccio SILVIA

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  9. AnonymousFebruary 23, 2012 at 12:48 PM

    I 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?

    Your beetroot/daikon slices are cute and remind me of shrewsberries.

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    Replies
    1. AlessandraFebruary 23, 2012 at 9:20 PM

      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 :-)

      Delete
  10. BarbaraFebruary 23, 2012 at 8:39 PM

    belli i tuoi cuoricini di daikon!
    dunque, 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 ^^

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  11. AlessandraFebruary 23, 2012 at 9:21 PM

    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!

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  12. ArtùFebruary 23, 2012 at 11:01 PM

    Non ho mai trovato questo ingrediente?? Mi incuriosisce molto!

    ReplyDelete
  13. Malte ZeeckFebruary 24, 2012 at 12:26 AM

    Hello Alessandra!
    My 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!
    The quality of the blog in general is very convincing, which is why I would love to feature you and your writing on the Recommended Blog on New Zealand section on InterNations.org
    I think expats in New Zealand and around the world could really gain some great insights and great recipes on this page.
    Not only do we feature and link to your blog prominently; we also would like to hear from you directly in our questionnaire! We have also designed a link badge for your blog.
    If you are interested, please feel free to contact me via email: maltezeeck@internations.org
    Best,
    Malte Zeeck

    ReplyDelete
  14. Nami | Just One CookbookFebruary 25, 2012 at 5:39 PM

    Nope, I'm not tired at all - as you keep impressing me! :-) I didn't expect that this was daikon! You are amazing Alessandra...

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  15. Sweet Snow FlakesFebruary 28, 2012 at 1:09 AM

    Woooo!! The daikon looks lovely! It doesn't look like daikon at all but like cute cookies or something.

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  16. UnknownJuly 4, 2012 at 11:53 PM

    These look so lovely, great idea with the shapes, makes them very appealing. They sound delicious.

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