I am pretty sure Garden Gobbles is supposed to be about celebrating the yummy, healthy, home-grown goodness we make in our gardens and not exposing the tired old veggies we've had in storage for three months but hey, we make do with what we've got, right?
This week's vegetable is the humble daikon.
The giant white raddish.
Back in November and even early december I was excitedly making salads and vinegar pickles and stirfries and soup out of it.
By now I am over it. Don't even want to see another one.
But we still have four or five left and they are giant so that's quite a few servings of daikon left and they are nowhere near sald-able anymore. Rather limp to tell the truth. (This is partly old-age related and partly as they keep freezing in my genkan/ vegetable pantry).
Anyway, I made something the other day that wasn't just meh passabel, pallatable, sigh, I can eat daikon like this I suppose but rather
I want some MORE daikon!
So of course I have been making variations on the theme all week.
I forgot to take a picture until I had loaded the last two slices of the present bunch onto K's lunch box so here you have a bonus picture of K's lunch:
(And don't worry, I filled the gaps with a pickled plum and a block of cheese after I took the picture)
The daikon is cooked in the pressure cooker in a braising liquid until clear and fall apart tender.
So far the braising liquids have been:
soy, mirin, water and sake
soy, star anise, water and sake
soy, chilli pepper, water and ginger
soy, garlic, ginger and lemon
And they ALL taste fabulous!
Seriously, being excited about eating daikon in February is a miracle (in previous years I have been burying them in March as we were so sick of them and there were still so many left!) so I wholeheartedly recommend this recipe.