Sautéed Oriental Radish (Daikon) Slices

Name: Sautéed Oriental Radish (Daikon) Slices
Yield: 2 servings
Cuisine: American
Ingredients: ¾ pound firm, slender daikon; ¾ pound firm, slender daikon; 1 tablespoon vegetable oil; ½ teaspoon sugar; About ⅛ teaspoon salt; 1 tablespoon minced parsley; 2 teaspoons minced fresh chives or dill; 2 teaspoons minced fresh chives or dill

Preparation info

2
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

All the bite disappears when radish is cooked, and a taste somewhere between broccoli stems and baby turnips takes its place, making this basic dish a natural for pairing with pork, lamb, and beef. Tossed over moderately high heat, the slices keep their pretty white translucence.

Ingredients

¾ pound firm, slender daikon
1 tablespoon vegetable oil

Americas
United States
Side dish
Gluten-free
Winter
Summer
Spring
Vegan

Method

Scrub daikon and remove any rootlets. Cut across into thin slices (if the radish is wide, halve lengthwise before slicing across).
Heat wok and pour oil around the edge. Add daikon and toss to coat all slices. Add sugar and salt to taste. Toss over moderately high heat until daikon has lost its raw crunch, about 5 minutes.
Scoop into a heated dish, to