Sentences with phrase «used daikon»

I didn't have regular radishes so I used daikon sprouts and they were yummy too.

I rarely used daikon radish but then I learned it was a nutritious food, with cancer - fighting powder it was time to put it on the grocery list.

Here we used grated carrots, cut cucumbers, and avocado; you can also use daikon radish and mushrooms.

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.

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?

It used only the super potent, smelly and strong ingredients to set the flavour, including daikon radish, green onion, garlic, ginger and chillies.

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

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

This dish is also a great way to use the uncommon veggie, daikon.

I love daikon — it's used a lot in Korean food.

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

Create the noodles from the daikon and carrots using a julienne peeler, mandoline, spiralizer or potato peeler.

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

Another Japanese staple food used in this soup is daikon radish.

I use it all the time in my salads (peel with a potato peeler then dice or slice) and daikon is ALWAYS never hot, but subtle flavored and very crunchy (well, if you choose the firmest or hardest daikon you can find — and never buy soft or flabby diakon, though the taste is OK, it's such a shame to not have that wonderful crunch in a salad)!

Add grated daikon radish and top with sliced green onions and shichimi (if you are using it).

I love daikon but it doesn't love me back so I have used carrots, beats and zucchini instead.

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

Then pile on the marinated carrots and daikon, and finish with the edamame and any other additional toppings you are using.

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

1 teaspoon butter 2 cups radish (use either quartered red radishes, or sliced and quartered daikon radishes) 1 cup white wine 1/2 cup pecans or walnuts, quartered 1 teaspoon brown sugar 1 teaspoon freshly chopped ginger

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.

Grate carrots and daikon, if using.

Peel and cut daikon into noodles, using a juliene peeler, veggie peeler or mandoline.

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

Meanwhile, place daikon or whatever vegetables you're using in a small bowl and season with salt.

Top each sandwich with cilantro, tomato, radish, chili sauce, and daikon pickles if using.

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

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.

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.

Most bánh mìs owe their satisfying bite to a mixture of something «chewy» (in our case it's seasoned tofu), something «sweet and sour» (pickled carrot and daikon are most commonly used), something crunchy (cucumber or other raw veggies) and something fresh (plenty of coriander) topped with something «spicy» (spicy chilli sauce or vegan sriracha mayo).

Simmering and using fresh, seasonal vegetables like carrots, daikon, burdock, lotus root and taro root is thought to be one of the healthiest ways to eat.

The extremely healthy foods that the Japanese in Japan eat that don't cause much flatulence include: natto (fermented whole soybeans), tofu (soybean curd with 90 % of the fiber removed), edamame (baby whole soybeans with about half of the flatulence - causing raffinose bred out), unsweetened soymilk (fiber removed), green tea, fish, shellfish, brown seaweeds (wakame, kombu, arame, mozuku, and hijiki), red seaweeds (nori and ogo), mushrooms (fresh shiitake, dried shiitake, maitake, reishi, enokitake, buna - shimeji, bunapi - shimeji, hon - shimeji, hatake - shimeji, king oyster, nameko, hiratake, and matsutake), konnyaku slices (zero calories), shirataki noodles (zero calories), sukiyaki (uses shirataki noodles), brown rice, white rice, wholegrain buckwheat noodles, tomatoes, daikon (giant white turnips), and green vegetables.

Using a serrated vegetable peeler, shred the pared daikon / white radish, carrot and Japanese cucumber (with skin on).