We got another parcel of daikon with this week's veggies. Stumped again, I searched for something more substantial than the recipe we tried last week. This one did the trick, tweaked from inspiration found in Gwyneth Paltrow's new book, "It's All Good". Braised and as stout as a steak in flavor and texture, the daikon rounded out a dinner of grilled teriyaki salmon, brown rice and bok choy. This will be our go-to daikon dish. You will love it too.
Peel a daikon and cut it in to 3/4 inch rounds. If it has leaves attached, hold on to them. Wash and thinly slice those and put them aside. Heat 2 tbsps of olive oil and 1 tbsp of sesame oil in a frying pan over medium-high heat. Place the rounds of daikon in to the pan in one layer. Sprinkle each with a half-pinch of salt. Cook for five minutes. Flip and repeat. Each side should be browned. Then, drizzle 2 tbsps of rice wine vinegar and 1 tbsp of soy sauce over the daikon. Pour enough water in to the pan to cover each round halfway. Increase the heat to high until boiling. Cover and reduce heat back to medium-low. Cook 10-12 minutes. You will know that the daikon is ready when your force can pierce it easily. If you were fortunate enough to have daikon leaves, add these to the pot now. If you don't, a handful of cilantro will work wonders. Let the greens wilt, plate, coat them with any remaining sauce and serve.