Sentences with phrase «of daikon»

It's an heirloom variety of the daikon radish.

The root vegetables of Daikon radish and Red radish provide the...

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 minutes.

When they sprinkled 0.25 percent of daikon radish — an amount that's invisible to the eye and undetectable to our taste buds — on the frozen broccoli, the two compounds worked together to form sulforaphane, Dosz said.

The water, aka brine, must be covering all the veggies, so I used a slice of the daikon radish to push the little pieces under the brine.

Add a slice of daikon radish; or carrot logs, on top to block the veggie pieces from coming above the liquid, aka the brine.

Pickled Cherries, Jicama, and Daikon Radish 1/2 cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of choice 1 cup or more fresh or thawed sour cherries — pitted (or substitute with fresh pomegranate juice) 1/2 medium sized jicama — sliced or cubed a few slices or cubes of Daikon radish (optional)

Carefully spoon about a tablespoon of the cucumbers on one half of the tuna, and another tablespoon of the daikon on the other half.

of the daikon sprouts.

This simple salad of daikon radish and carrots is as simple to make as the similar tsukemono (overnight pickles), but is ready in just about 15 minutes.

Chips are fine, but I've taken to serving guacamole with thinly sliced rounds of daikon radish lately.

You could use less if you don't like the taste of daikon.

How much grated daikon radish would you recommend compared to the amount of cabbage being used, how many cups of daikon radish vs. the roughly 8 cups of napa cabbage?

Pickled Cherries, Jicama, and Daikon Radish 1 cup or more fresh or thawed sour cherries — pitted 1/2 medium sized jicama — sliced a few slices of Daikon radish 1/2 cup raw apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of choice

Not exact matches

I shape daikon radish into noodle - like strands (using this handy tool) and use them in place of noodles, in an effort to lighten things up and to squeeze another beautiful but underutilized vegetable into the mix.

I boil the daikon strands like I would any other noodles, so they soften up, lose some of that radish edge and become pretty similar to the real thing.

This recipe is inspired by the daikon kimchee pickles that are served at the start of a Korean meal.

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)

I am a huge fan of chard, spinach, and kale, not to mention collard, turnip, beet, and daikon greens, and they do pair so nicely with sweet potatoes and squashes.

If you've never heard of kimchi, which consists of fermented napa cabbage, garlic, onions, chili paste, and daikon radish, you'll be heading to the store to buy some more after making these burgers!

The thick lentil stew is served piping hot with fresh ginger cut into thin matchsticks, daikon pieces, fresh mint (sometimes with dill also), chopped chiles, lime wedges and a garnish of crispy fried onions.

I still don't own a spiralizer and I feel like I'm literally the only food blogger who doesn't I didn't know coconut vinegar existed, but it sounds like something I would love Oh, and I've never tried daikon, I don't think I can find it here... But, I'm going to keep my eyes peeled and see if it pops up in some of the more ethnic food stores around here!

I think I had first tried daikon in one of my first produce boxes from Frieda's and ever since, I've loved them.

If you want to omit some of the ingredients below, feel free, although I would recommend simply adjusting the amounts to your taste and even adding some ingredients such as daikon radish and pear.

To add a little Mauritian flair to this curry ramen, we tossed in a couple of chayote or daikon radish dumplings.

A hearty coconut curry ramen noodle soup with crispy seared tofu, medley of vegetables, enochi mushrooms and chayote / daikon radish dumplings.

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

Daikon, fat carrots, turnips, rutabagas, sweet potatoes, potatoes, and the neck part of butternut squash work great, too!

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

I made a batch of kraut made of red cabbage, daikon radish, carrots, green onion and ginger.

This is one of my favorite simple side salads that combines daikon radish with carrots, broccoli stalks, almonds and a tangy dressing.

Place the rice in a bowl, then place tofu, carrots, daikon, mango, nori, cucumber, mushroom, kimchi, spinach, sprouts in small portions around the rice, sprinkle with sesame seeds and top with an egg and a dollop of Gochujang sauce.

Toast sesame seeds first in a dry pan Cook wild rice (Trader Joe's has a nice blend with daikon radish sprouts) Chop and saute veggies — usually lots of greens, garlic and onions, plus whatever else I happen to have Scramble a few eggs or chop up some leftover meat

While browsing the farmer's market last Saturday, I found a nearly endless supply of cherries mixed in with all kinds of berries, peaches and some vegetables too I'm sure (I recall seeing broccoli and daikon, but honestly I am way more excited about the awesome fruit selection at this time of year).

We served this dish with a simple side of cubed daikon radish, dressed with some lemon juice, linseed oil, and a pinch of salt and sugar.

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-...]

Instead of kohlrabi, you can also use large white radish or daikon radish.

A fresh bed of mixed spring greens topped with a mixture of hearty beans, shredded daikon, pumpkin seeds and crispy burdock ribbons.

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)

Garnish each with a pinch of pickled daikon, pickled carrot, peanuts, cucumber, red onion, jalapeños, cilantro, fried shallots and fried garlic.

Add the carrots, daikon, and dark green parts of the scallions.

When the French left Vietnam, some of the ingredients such as the cornichons (French small gherkins) became so costly, they were substituted with local food items (pickled carrots and daikon with cilantro and sliced green chiles).

1/2 cup zucchini, cut into matchsticks 1/4 cup carrot, shredded 1/4 cup daikon, cut into matchsticks 1 small onion, thinly sliced 3 to 4 green onions, cut into 1 inch sticks 1/4 cup chickpea flour 1/4 cup rice flour 1/4 cup water 1 tsp sesame oil squirt of sriracha 1 tbsp vegetable oil salt

I never though to add bamboo shoots or daikon, but I'm a huge fan of both.

In a small bowl, combine 1 tablespoon of ponzu, 1/4 teaspoon sugar, and a pinch of kosher salt with the daikon, and stir to combine.

To assemble: split Thai BBQ Beer Cabbage between 6 bottom buns, top with grilled bell pepper, daikon slaw, a heft drizzle of Spicy Aioli, some toasted sesame seeds and finish with top bun.

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.

Toss noodles, chicken, celery, bean sprouts, and daikon in a large bowl with three - quarters of reserved dressing to combine and evenly coat; season with salt.

Discussion worthy menu additions include the Mesquite - Grilled Berkshire Pork Chop ($ 34), which provides a sumptuous BBQ flavor and is served with broccoli rabe and vinegar peppers or choose from one of the hand - crafted burgers and sandwiches with standouts including The Gold Rush Burger ($ 17) with Niman Ranch Beef, hobb's bacon, secret sauce, and aged cheddar, the Crispy Togarashi Chicken Sandwich ($ 25) with pickled daikon, carrot salad, and miso mayo or The Gyro ($ 17), with a braised lamb shoulder atop fermented slaw and za'atar yogurt served on grilled pita.

Scatter daikon across bottom of steamer insert and lay fish over.