Radish daikon is not very popular in our area and in vain, because it makes tasty, and most importantly, healthy dishes. There are many recipes for daikon - there are simple vitamin salads and snacks, as well as quite original first and second courses.

The most delicious and simple daikon salad

Following this recipe, you will make a spicy, spicy salad that perfectly complements meat dishes.

Ingredients:

  • 500 g of radish;
  • 2 cloves of garlic;
  • 1 tbsp. l apple cider vinegar 3%;
  • 1/2 tsp Sahara;
  • salt and pepper to taste.

Radish should be grated, add salt, pepper and other hot spices to taste and leave for 30 minutes. pickle. Juice that stands out must be drained.

Chop the garlic into thin strips and fry. Pour the entire contents of the pan into a separate plate, add sugar and vinegar. Pour radish over the resulting garlic sauce.

Pickled radish

Pickled daikon is an excellent appetizer for meat and fish dishes, and also acts as an ingredient for sushi. Radish turns spicy and fragrant. Lovers of spicy dishes will definitely like it.

You will need:

  • 1 kg of Japanese daikon radish;
  • 0.5 ml of water;
  • 2.5 tbsp. l 9% vinegar;
  • 4 tbsp. l Sahara;
  • 3 tsp salts;
  • 1 tbsp. l turmeric
  • 5 cloves of garlic;
  • 2 - 3 pcs. bay leaf;
  • 3 - 4 pcs. cloves;
  • allspice to taste.

Before using, root crops must be thoroughly washed and peeled.

Cooking:

  1. Cut the radish into thin circles, add salt and mix.
  2. While the daikon is salted, prepare the marinade. Add sugar to the water and add all the spices except garlic. After boiling the composition, pour vinegar into it and remove from heat.
  3. Cut the garlic into thin plates and add to the radish. Transfer the mass to a jar and pour in the hot marinade.

You can roll up the blank for the winter or refrigerate for 12 hours.

Note. You can store pickled radishes in the refrigerator for no more than 2 weeks.

Meat appetizer with daikon

The dish is light, but at the same time satisfying. It is suitable for a festive table.

Ingredients:

  • 1 root crop;
  • 300 g of boiled chicken;
  • carrot;
  • bulb;
  • 2 eggs;
  • 2 cloves of garlic;
  • salt and spices to taste;
  • mayonnaise.

So many ingredients make 4 servings of a wonderful salad.

Cooking:

  1. Grate the root vegetable, finely chop the chicken.
  2. Grind boiled eggs and raw carrots in the same way as daikon.
  3. Chop onion in half rings, fry.
  4. Combine all the ingredients, salt, pepper and season with mayonnaise. Squeeze the garlic on top.

You can serve the appetizer on lettuce leaves or put it in waffle baskets.

Daikon salad with carrots and apple

Daikon salad with carrots and apples is dietary and cheap. To prepare it, you need 1/2 radish, 2 green apples and carrots.

Note. For a beautiful appearance, it is better to grate the radish for Korean carrots. As a result of this treatment, a long straw should be obtained.

Daikon, carrots and apples should be grated. If the apples are not sour, then it is better to sprinkle them with lemon juice. Salt ready-made salad, pepper and pour vegetable oil into it. Garnish with greens on top.

Korean flounder

This is a traditional dish in Korea. It can be served as an appetizer for beer or a side dish for potatoes.

You will need:

  • 3 kg of radish;
  • 2 dried flounders;
  • 1/2 tbsp. pepper paste;
  • 50 g of salt.

Kochujan hot pepper paste can be bought or cooked by yourself.

Cooking snacks:

  1. Grind 1.5 kg of daikon into cubes, and the remaining radish with cubes. Salt and leave under oppression for 2 days.
  2. Peel the flounder, cut into small pieces.
  3. Drain juice from radish, add vegetable to fish. Add pepper paste.

Put the appetizer in jars and refrigerate. After 2 days, the dish is ready to eat.

Miso soup with daikon radish

Miso soup is also a traditional Korean dish. Radish daikon acts in it as a substitute for potatoes.

Ingredients:

  • 1/2 root vegetable;
  • 2 tbsp. l miso pasta;
  • 2 tbsp. l dashi powder;
  • 50 g of green onions, shoots of garlic or wild garlic;
  • salt and spices to taste.

The ingredients are designed for 1.5 liters of water. You can cook soup on meat or mushroom broth.

Cooking:

  1. Pour dashi powder into hot water and add daikon, cut into thick bars. Cook for 5 - 7 minutes. after boiling, until the radish is soft.
  2. Add miso paste and chopped greens. Cook 1 - 2 minutes.

Serve on the table, after 10 - 15 minutes. after cooking, during which the soup has time to infuse.

Salad with Crab Sticks

This daikon salad is low in calories. It is quick and easy to cook.

You will need:

  • 2/3 of the root crop;
  • 2 - 3 large cucumbers;
  • 150 - 170 g of crab sticks;
  • boiled egg;
  • red onion head;
  • a bunch of dill;
  • mayonnaise;
  • salt.

If desired, 100-150 g of Peking cabbage can be added to the salad.

Note. Daikon radish does not give bitterness and it does not have a pronounced aroma, so it goes well with other vegetables in fresh salads.

Cooking:

  1. Daikon grate. Dice the onion, crab sticks, cucumbers and egg.
  2. Salt the salad, season with mayonnaise.

Sprinkle chopped dill on top of the dish.

Pork Stew with Daikon

This dish is suitable for rice or noodles. It is moderately spicy and very fragrant.

Ingredients:

  • 700 g of collar;
  • 1/2 large radish;
  • 2 onions;
  • 2 carrots;
  • gobo root;
  • 3 cloves of garlic;
  • 2 tbsp. l honey and vegetable oil;
  • 1/4 cup sake, soy sauce and mirin;
  • 2 cinnamon sticks.

The ingredients are designed for 5 servings.

Cooking:

  1. Cut the pork into cubes 4 cm in size. Fry in vegetable oil until golden brown.
  2. Dice the onions and carrots, gobos and daikon into pieces 2.5 cm thick. Finely chop the garlic.
  3. Sprinkle vegetables with pork and fry for 2 - 3 minutes. Add all remaining ingredients and simmer under a closed lid for up to 1.5 hours over low heat.

The readiness of the dish can be judged by pork - it should become soft.

Unusual lagman recipe

This is a traditional main dish of Central Asian cuisine. Its basis is meat, vegetables and noodles. If you pour more liquid into the lagman, you get a full first course.

Ingredients:

  • 0.7 kg of beef or mutton;
  • 2 onions;
  • 2 pcs. bell pepper;
  • 1 radish daikon;
  • 2 to 3 carrots;
  • 200 g tomato;
  • 2 cloves of garlic;
  • a bunch of greenery;
  • salt and spices;
  • 3 tbsp. flour;
  • 3 tbsp. l vegetable oil;
  • 200 ml of water.

For cooking, you need a stewpan with a volume of at least 3 liters.

As greens suitable cilantro, basil, parsley, celery. From spices, you can choose black ground and hot red peppers, zira and coriander.

Cooking:

  1. Cut the meat into thin strips, onions into half rings, carrots into strips, radish into thin slices, pepper and tomatoes into small pieces. Garlic should be passed through a press.
  2. Put the meat in a saucepan, add vegetable oil. Simmer until the juice evaporates. Then add onions, carrots and daikon. Add salt and spices.
  3. When the vegetables are soft, you need to add pepper and garlic, and after 5 to 7 minutes. add tomatoes.
  4. After 5 minutes pour 2 - 2.5 l of water into the fire and cook for 25 - 30 minutes. until the meat is ready. Sprinkle chopped herbs on top of the dish.
  5. Make “sticky” noodles. Flour, combine with water, add a pinch of salt. Knead the dough, grease it with vegetable oil. Leave for 10 minutes, then knead for at least 7 minutes. Roll the workpiece into a thin layer, cut into strips 8 cm wide. Each strip stretch and fold in half, then stretch again and fold four times, repeat again. Cut strips to make thin noodles.
  6. Dip the workpiece in boiling water, cook for 2 minutes. Throw it in a colander.

Put the noodles on a plate, on top send the stew with vegetables. Eating!

Kimchi from daikon

This is the main Korean dish, which is prepared, without exaggeration, in every Korean family.

Ingredients:

  • 0.6 kg daikon;
  • 3 cloves of garlic;
  • 1 tbsp. l rice flour;
  • 120 ml of water;
  • 0.5 tbsp. l chopped ginger;
  • 1 tbsp. l Sahara;
  • 1.5 tbsp. l salts;
  • 2 tbsp. l red hot pepper;
  • 3 tbsp. l Thai fish sauce
  • some green onions.

On average, 8 servings of snacks are obtained from a given quantity of products.

  1. Daikon must be cut into small cubes, pour 1 tbsp. l salt and leave for 30 minutes. Then wash the radish under running water.
  2. Pour rice flour into the water, warm (but not boil) to make a white liquid.
  3. Add spices and garlic through a press.
  4. Mix daikon with finely chopped herbs, pour hot sauce.

Leave the kimchi for a day at room temperature, and then refrigerate it for 5 days.

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