Sentences with phrase «daikon for»

Aksys Games is pleased to announce that the second DLC for Muramasa Rebirth, entitled «Genroku Legends — A Cause to Daikon For,» is now available on PlayStation ® Network in North America and will be available in Europe tomorrow, February 26th.

Aksys Games is pleased to announce that the second DLC for Muramasa Rebirth, entitled «Genroku Legends — A Cause to Daikon For,» will be released on PlayStation Network on February 25th in North America and February 26th in Europe.

I just made this dish tonight using kabocha pumpkin and daikon for the turnip.

I mentioned needing daikon for my kimchi and the women at the checkout were all excited that I was going to attempt this.

Not exact matches

1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional)

Ingredients: 4 fillets fresh black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total) salt and pepper 3 tablespoons olive oil 1/2 cup chicken stock 1/2 cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2 cup laksa paste (recipe follows) 4 baby bok choy, steamed until crisp tender and halved daikon sprouts for garnish

I've never tried daikon but I have been curious for a while!

Never tried (or seen) daikon, but based on googling it look like a giant carrot, so perfect for spiralizing!

Bring to one more boil and simmer for another 30 minutes until the whole onion and daikon are soft and tender.

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

A recent specialty list from Harmony Valley Farm in Wisconsin offered spinach, cilantro, sunchokes, daikon and parsnips, along with a mix that included root vegetables for soup or roasting.

No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve

Add the carrot and daikon, season the soup with the mirin and light - colored soy sauce, and continue to sim ¬ mer for 2 or 3 minutes, or until the vegetables are firm but tender and the flavors are melded.

Ingredients For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-.For the salad 1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-.for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-.For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]

Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu, diced into 1 - inch cubes 1 medium tomato, diced into 1 - inch cubes 2 tsp fresh ginger, grated 2 Tbsp tamari 1/2 tsp salt 1 handful dried wakame, soaked in warm water for 5 minutes 2/3 cup daikon radish, grated 1/4 cup green onions, sliced A dash of shichimi togarashi (for topping (optional)

INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin

For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliFor the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely slifor frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliFor the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) for drizzlingSqueeze lemon juice (optional) 01.

Carrots, daikon, and mushrooms are added for the last thirty minutes and the stew is ready when the vegetables are tender.

Bento Components: enough for a week's lunch, for 2 adults baked tofu soy roasted squash maple - ginger carrot pickled daikon prepared rice, fruits and cheese, hard boiled egg

For daikon: 2/3 cup (150 mL) rice vinegar 2 tbsp superfine sugar 2 tsp pink peppercorns 3 whole cloves, gently crushed 1 red chili, seeded and finely chopped 1/2 daikon, peeled and julienned (5 1/2 oz / 160 g) Doarse sea salt and black pepper 1 Granny Smith apple, cored, very thinly sliced lengthwise (5 oz / 140 g) and soaked in water with 1 tsp lemon juice 6 round red radishes, thinly sliced (1 3/4 oz / 50 g) 1 oz (30 g) red baby chard leaves (or mâche) 3 tbsp olive oil 12 jumbo sea scallops (1 lb 3 oz / 540 g)

For the octopus: Prepare the octopus by rubbing with daikon and the 1/2 cup of salt in a large bowl to tenderize and clean the meat.

The pickling liquid here is traditionally used for pickling sliced cucumber, carrots, and daikon, so feel free to try these vegetables as well.

This vegan daikon noodle ramen recipe was developed exclusively for Nuts.com and our customers by the talented Anya Kassoff and Masha Davydova.

zero waste food on the go: cloth napkin, fork, mason jar for drinks, @togoware tiffin with food (top: roasted potatoes and beets, tofu, pickled daikon / carrots, cilantro, jalapeño - I brought a whole avo too to slice as needed.

Add the chicken, ginger, salt, daikon radish, and carrots, cover, reduce heat to low and simmer for 15 to 20 minutes.

Arugula Salad 2 - 3 handful of arugula leaves 1 small purple daikon or watermelon radish, cut thinly (I used a mandolin) 1 cup frozen edamame, soaked in boiling water for 3 mins.

I don't rinse the cabbage after soaking in the salted water, I add daikon, carrots, tons more garlic and ginger, sometimes cilantro (yummm), no apple, and I let it ferment with an air lock or cloth over opening secured with rubber band for 4 - 5 days.

This daikon makes a sweet and sour side for Korean Fried Chicken Wings.

Add daikon pasta, cook for another 3 minutes, letting all the flavors combine.

When the water begins to boil, add daikon noodles and cook for 3 minutes.

Perfect for making fermented Kimchi, Cabbage, Daikon Radish and More.

I'm always looking for another vegetable to turn into noodles, and daikon is a brilliant choice!

You can also use the ginger grater for garlic, daikon, chocolate, and hard cheese.

I've got some daikon and some carrots from my CSA this week, and I think I've got a few pint jars left, so, it's lookin» good for pickle makin» on the homestead!

You could always just use carrot and cilantro for garnish, but for really amazing sandwiches make the Daikon and Carrot Star Anise pickles!»

Place the ramen noodles, daikon radish, carrots and broccoli florets Into a pan of boiling water for 5 minutes.

Combine all ingredients in a bowl Make the mixture into patties with hands Heat olive oil in frying pan and place burgers in and cook for 10 mins either side Serve with daikon fries, a side salad and aioli and lemon wedges

Peel daikon and carrots and slice into thin long matchsticks no thicker than 1/4 inch: I use a mandolin for this but you can take your time and use a chef's knife.

... makes excellent base for soup similar to Tom Yum soup with lime leaves, lemongrass, spare ribs, sliced daikon, eggplant, okra, long beans and yam leaves...

In New Orleans, chef April Neujean conducts fruit and vegetable tastings with her kindergartners - one for each letter of the alphabet - as they learn their ABCs (Apples, Bananas, Carrots, Daikon radishes).

But there was variation among them — red cabbage was highest in vitamin C, for instance, while the green daikon radish microgreens had the most vitamin E. (9)

Usually I do things like photoshoots, running errands and going to meetings during the morning so once I get home for lunch I reach for a huge leafy salad with julienned root veggies (daikon, carrot, radish, taro) drizzled with a walnut and Medjool date vinaigrette and a side of fermented soybeans and kimchi.

Lately, I've been snacking on lightly - steamed daikon with a bit of umeboshi paste for flavor (a recipe I learned from a macrobiotic friend, and I must say I have become happily addicted).

Apples, artichokes, beets, burdock root, daikon radish, green leafy vegetables and sweet potatoes are good choices for clearing the liver.

Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutFor every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutfor sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutfor approximately 60 minutes.

Here are some tasty combinations for stir - frying: - Onions, carrots and snow peas - Daikon, cabbage, mung bean sprouts and scallions - Leeks, carrots and red peppers - Onions, mushrooms and zucchini with dried basil - Yellow patty pan squash and mizuna greens with garlic And last but not least — my personal favorite: Baking brings out the very essence of the vegetables, especially squashes and roots.

Add the chicken, ginger, salt, daikon radish, and carrots, cover, reduce heat to low and simmer for 15 to 20 minutes.

A — Acerola, Avocado / oil, almonds, amaranth B — Beet kvass, brown rice C — coconut oil, chicken, celery D — Daikon radish, Dandelion greens E — eggs (of course), escarole F — fermented..., flaxseed oil, fish, feta G — goat / cheese / milk, ghee, garlic, ginger H — honey, hijiki, heart I — irish stew (slim pickings for this letter) J — jackfruit, jerked beef, Jerusalem artichoke, jambalaya, jujubes K — kefir, kombucha, kale, kasha, kipper, kvass L — lentils, lamb, lemon, liver, lard M — millet, maple syrup, mayo N — nori, nuts, nutritional yeast O — olive oil, offal, oatmeal, oysters P — pemican, piima cream, parsnip, parsley Q — quail, quark R — rosemary, radish, rabbit S — sauerkraut, sea salt, shellfish / shrimp / scallops, suet T — tongue, tallow, thyme, tripe, truffle, turmeric, U V — vinegar, venison, W — Walnut, watercress, whey, X --(I'm stumped) Y — yam, yogurt Z — zucchini, zaatar

For a quick lunch or dinner whip up a batch of Paleo Tacos and bring them to life with some daikon kimchi.