RECIPE: Red-Cooked Daikon with Chilies & Ginger (Vegan)

[Guest guest]

I have eaten daikon, but until recently had never cooked it at home. Looking for

something

on the KISS principle, I found this recipe, slightly adapted (of course) for my

love of

spiciness.

 

RED-COOKED DAIKON WITH CHILIES & GINGER (VEGAN)

 

1 bunch (1 pound - 450 g) daikon, `roll'-cut in bite-size pieces (or just

`chunk' em)

2 Tbsp canola oil

2 spring onions (scallions), sliced diagonally into bite-size lengths

3 `coins' of peeled fresh ginger, cut into mini-matchsticks

2 Tbsp mushroom soysauce

1 tsp turbinado sugar

3 garlic cloves, chopped

2 or 3 red thai chillies

1 tsp sesame oil

3 or 4 Tbap chopped cilantro (fresh coriander leaves)

 

Put the canola oil into a skillet over medium-high heat and add onions, ginger

and chilies

and stir for a moment or two. Add ginger and daikon, stir to coat with the oil

and flavours,

add the soysauce, turbinado and just under a cup of water (you might need to

watch the

water level, according to the size and weight of your pan). Bring to the boil,

cover and

reduce heat. Cook about 20 minutes, but give it a stir now and then and check

the water

level. When daikon is cooked, uncover and turn up the heat to reduce the liquid

- you'll

want a little over 1/4 cup - enough to keep it nice and moist with a little

sauce without

being soupy. Add half the cilantro and all the sesame oil, stir, and serve

topped with the

remaining cilantro.

 

pat