Here is a simply delicious way of bringing out the natural flavor of Japanese white radish—even when it’s slightly wilted and 3 or 4 days old. Sweet, mellow and rich-colored, braised radish makes a nice side dish to serve with almost any fish or meat.
Peel the radish and cut it into ¾-inch-thick rounds. In a skillet large enough to hold the slices in a single layer, sauté the radish in the oil over medium heat for 1–2 minutes. Turn the slices over and continue to sauté them for another minute.
© 1986 Elizabeth Andoh. All rights reserved.