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Tried making the recipe from Alicia's book. Braised Diakon in Mirin and Shoyu but it's taking forever to boil the liquid down. Does anyone know what I'm doing wrong? It still comes out good but takes about one and a half hours to cook.
Last night for dinner, I shredded the daikon and put it in a pan with a little safflower oil and lots of garlic, then added spinach after it cooked. A very yummy vegetable side dish!!
I've found daikon in the UK - but here it's sold as mooli which is more like the Indian name for it than the Japanese. I've eaten it in the past and it's lovely shredded and/or added to a stir fry.
A yummy hot drink idea, grate daikon and carrot and cook covered. This is wonderful in the morning and then save/add the cooked roots to soup or salad.
@ Hope: A note of caution about daikon/carrot drink. Daikon is a powerful diuretic and you shouldn't have that drink every single day, as it can make your body rid itself of more than just bad toxins... No more than once every few days, for sure.
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