daikon

Authenticity is not the goal of this banh mi. Nor is coming up with a newfangled variation. This is a sandwich that, with quick work, maintains the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients.

Shortcut Banh Mi With Pickled Carrots and Daikon

carrots

Persian, Kirby or European cucumbers

daikon radish

unseasoned rice wine vinegar

sugar

salt

mayonnaise

scallions

sriracha

garlic cloves, finely chopped

pork

Asian fish sauce

black pepper

basil

lime

hero rolls

Fresh jalapeño, thinly sliced and seeded,

Mint sprigs,

Cilantro sprigs,

To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.

Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.

Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.

Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.

<p>Simmered and shredded chicken in a sweet chili sauce with crunchy veggies and fresh lime. The perfect wrap for dinner!</p>


Sweet Chili Chicken Wraps

chicken breasts

sweet chili sauce

soy sauce

lime, juice only

Green lettuce

Daikon radish, shredded

carrot

Sweet peppers, chopped

wraps

Sweet Chili Sauce, garnish

"The filling variations for this dish are endless. I have chosen the virtuous road" - Matt Preston. This is an edited extract from Yummy Easy Quick Around the World by Matt Preston (Plum, RRP $39.99). Available now.

Vietnamese crispy pancakes (banh xeo)

(200 grams) rice flour

tsp turmeric

tsp caster sugar

tsp sea salt

x coconut cream

(250 milliliters) soda water

spring onions, white part very finely chopped, dark-green part thinly sliced

chicken breast

tsp vegetable or coconut oil

bean shoots

Lebanese cucumbers,

red chillies, thinly sliced

pickled carrot and daikon (see below)

coriander, Vietnamese mint, Thai basil, mint and shiso

red bird’s eye chilli, (more if you

garlic clove, finely chopped

(80 milliliters) fish sauce, plus extra if needed

(70 grams) caster sugar

lime juice, plus extra if needed

lemon juice

(about

(about 350 grams) daikon radish,

caster sugar

(125 milliliters) rice wine vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Pungent warning: These pickles will be more pungent/stinky the longer you brine them. You can eat them the next day, but if you want them more flavorful and crispy, brine them longer which also makes them more pungent! Taste the brine before you finish the final pickles. If you like your pickles more sweet, add a few teaspoons of sugar. Personalizing these pickles to your taste will make them extra special. I've tasted Vietnamese pickles from friends, family, restaurants and they're all different. Some are sweeter, tangier or saltier. Make them the way you want!

Vietnamese Pickles with Carrot and Daikon Radish (Đồ Chua)

lb. carrots (- julienned

lb. daikon radish (, cut same as carrots)

water (, slightly warm enough to dissolve the salt

white vinegar

In large pitcher or large bowl, mix water, vinegar, sugar and salt until everything is dissolved and combined well.

Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.

Cover jars and set in the refrigerator to pickle for at least overnight. Our ideal timing is to let the pickles sit for 3 days before eating. Pickles can last for about 3 weeks in the fridge. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. They will definitely be more pungent. You can eat them the next day and they'll be less vinegary, and definitely less pungent.

This soothing broth comes together quickly with the help of umami-rich kombu. But the secret weapon is the grated ginger stirred in at the end. The raw ginger keeps the broth fresh and bright. Kombu is rich in valuable minerals and vitamins, so don’t waste it; once the broth is made, chop the kombu and add it back to the pot. The nice chewy texture and mushroomy flavor play well with the daikon and tofu.

Vegetable Shabu Shabu In Kombu-Ginger Broth

canola oil

onion

garlic cloves, thinly sliced

kombu (dried kelp)

peeled, grated ginger

Kosher salt

daikon,

white button mushrooms, halved (about 2 cups)

baby bok choy,

tofu,

ginger

garlic

Kosher salt,

Lime wedges,

Vegetable Shabu Shabu in Kombu-Ginger Broth

Make the shabu shabu: Heat oil in a large pot over medium heat. Add onion, scallions and garlic, and cook, stirring, until softened, about 2 minutes. Add kombu and 6 cups of water and bring to a boil. Cover and simmer gently over low heat for 20 minutes. Transfer kombu to a cutting board and chop into 2-inch pieces; add back to broth. Stir in ginger and season with salt.

Bring broth to a gentle simmer. Add daikon and mushrooms, and simmer for 2 minutes. Add bok choy and tofu, and stir, cooking until vegetables are tender, about 3 minutes longer. Divide the vegetables among 4 serving bowls, and add as much broth as desired.

Meanwhile, make the dipping sauce. In a small bowl, combine all the ingredients.

To serve, divide dipping sauce into individual bowls. Dip the cooked vegetables in the sauce, and sip on the broth as soup.

The classic sweet and mild crunchy daikon and carrot pickle used to stuff Vietnamese banh mì sandwiches.

Vietnamese Pickled Daikon And Carrots For Banh M&#236; (Do Chua) Recipe

peeled,

water

rice wine vinegar

Vietnamese Pickled Daikon and Carrots for Banh M&#236; (Do Chua) Recipe

Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.

Super easy and quick pickled carrots and daikon recipe.

Quick Pickled Carrots and Daikon

Korean radish

carrots ((7 ounces), julienned)

white sugar

apple cider vinegar rice

Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.

Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.

Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.

Easy to make, Vietnamese Do Chua, slightly sweet pickled carrots and daikon radishes.

Vietnamese Daikon and Carrot Pickles

carrots (about 5 medium sized carrots), peeled

radishes

water (warm enough to easily dissolve sugar

"I followed directions exactly and they taste tummy, but my liquid is cloudy and slimy.... Is this ok?"

"Are these very sweet? I wonder if I can get away with less sugar."

"This is so far super easy to make  but I have no more white vinegar so am substituting with apple cider vinegar as I’ve done with some recipes in the past. I ‘m not doing Daikon as I wanted just a straight carrot pickle, so maybe the apple cider will help balance the flavour out? I’m nervous and so excited. I’m making these for the Bahn mi’s I make at home. Wish me luck!"

"Before I attempt to make my first batch, can i use rice vinegar instead of regular vinegar? i detest the smell of regular vinegar"

Julienne the carrots and the daikon radishes: Cut them first crosswise into 2 1/2 inch long segments. Then cut 1/4-inch thick slices lengthwise. Stack the slices and cut them again into 1/4-inch thick batons.

Massage with salt and sugar: Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated.

Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking.

Rinse: Transfer the carrots and daikon to a colander, rinse with cool water and drain well.

Make vinegar sugar mixture: In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.

Pour vinegar mixture over carrots and daikon in jars: Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.

The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.

"super easy to make..... and perfect for banh mi"

The pickly crunch you should master since it&#039;s in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!

Vietnamese Daikon &amp; Carrot Pickles Recipe (Đồ Chua)

lb daikon radish

lb carrots

tbsp white sugar

tbsp distilled vinegar

Peel daikon and radishes, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.

In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.

Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.

Add to jars, filling almost to the top.

Boil water then add sugar, mix to dissolve, then add vinegar.

Add the liquid to jars to fully submerge daikon &amp; carrots. Add extra water if needed to cover the veggies.

Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature.

Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.

Vinegar Solution

Tender diced beef steak cooked in garlic infused oil and topped with grated daikon and ponzu soy sauce. This Garlic Saikoro Steak is the sort of dish&nbsp;that restaurants charge a small fortune for. Now with this recipe, making a fabulous steak dinner at home is much easier than you think!&nbsp;

Saikoro Steak

¾ lb tenderloin steak ((at room temperature))

salt (I use Diamond Crystal; Use half for table salt)

½ Tbsp neutral-flavored oil (vegetable, canola, etc)

Tbsp sake ((can substitute it with dry sherry

green onion/scallion

Korean chili thread ((optional))

Tbsp ponzu ((for my homemade recipe, click here))

Gather all the ingredients. A stainless steel pan or cast iron pan is recommended for this recipe as steaks are required to cook on high heat. Most non-stick pans are not designed for use at high heat.

Cut off the top 2" (5 cm) of daikon (green part is sweeter while it gets bitter toward the bottom) and peel the skin.

Grate the daikon. Drain the liquid from the grated daikon and set aside.

Slice the garlic and green onion.

Trim off the fat and tendons from the steak and cut into 1 to 1 1/2" (2.5-3.5 cm) cubes.

Season the steak with salt and pepper.

Heat the oil in a large stainless steel frying pan or cast iron pan over medium heat. Fry the sliced garlic until the slices are golden brown. Reduce the heat if necessary so garlic slices do not burn. Transfer the garlic slices to a paper towel to drain excess oil. Keep the garlic infused oil in the pan.

Heat the oil over high heat until it begins to smoke. Pat dry the steak with a paper towel and place it in the pan in a single layer. Cook the steak until browned, about 1 minute. Don&#039;t move the steak until the bottom browns and releases on its own. Flip the steak over to continue cooking the other side till nicely browned. To prevent oil splatter, you can use this oil splatter guard.

Pour the sake and shake the pan to evenly distribute the wine in the pan. Then transfer to a plate if you like medium-rare steak. For a medium steak, continue cooking for 1 more minute.

To serve, place the garlic slices, grated daikon, and chopped green onion on top of the steak. Garnish with Korean chili threads. Pour ponzu sauce over the grated daikon before serving.

You can keep the leftovers in an airtight container and store in the refrigerator for 2 days and in the freezer for a month.

To Store

https://www.youtube.com/watch?v=MuKg81on4Tg

Tender diced beef steak cooked in garlic infused oil and topped with grated daikon and ponze soy sauce.

For the complete recipe with step-by-step pictures :: http://justonecookbook.com/blog/recipes/saikoro-steak/

Ingredients: 

14 oz/400 g good quality steak (tenderloin), at room temperature
2 inch (5 oz/150 g) daikon (Japanese radish)
1 1/2 Tbsp. oil
2 cloves garlic
2 Tbsp. white wine (I used dry sherry)
1 scallion for garnish
Korean chili thread for garnish (optional)
3 Tbps. ponzu sauce (homemade ponzu sauce reicpe here) 

Music By: Gillicuddy (http://freemusicarchive.org/music/gillicuddy/Plays_Guitar/)
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For more quick and easy Japanese recipes, please visit my blog :: http://justonecookbook.com/blog/

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How to Make Saikoro Steak (Recipe) サイコロステーキの作り方（レシピ）

Often cooked for the New Year in Japan, nishime is an elegant kind of nimono, a Japanese term that literally means things — vegetables, fish or meat — simmered in seasoned dashi. Dashi can be any broth, but here it’s flavored simply with kombu (kelp). This version is from the chef Sydne Gooden, who has brightened the color of her great-grandmother’s nimono recipe by adding kabocha and purple sweet potato to what is usually a very brown dish. While she skips cutting the carrots and lotus roots into fussy flower shapes, she insists on cooking each vegetable consecutively in the same dashi (rather than throwing them all in together, like everyday nimono), so that each one keeps its distinct shape and color. By the end, the dashi has concentrated and taken on the flavors of all the ingredients. It’s spooned over chicken thighs and the perfectly cooked vegetables.

Nishime (Dashi-Braised Vegetables With Chicken)

(5-inch-long) pieces kombu (about 1 ounce) (see Note)

bone-in, skin-on chicken thighs (about 1 pound), deboned

daikon (about 1 pound)

lotus root

kabocha squash (about 1 pound), seeded

shiitake mushrooms (about 6 ounces)

purple sweet potato

usukuchi shoyu (see Note)

mirin

In a large pot, soak kombu in 4 cups water until the water is flavorful, at least 2 hours (or overnight).

On a plate, salt the chicken generously on both sides; set aside in the refrigerator.

Prepare the vegetables, and keep each in its own separate container: Peel daikon and cut into 1/2-inch-thick rounds. (If the daikon is very large, halve it lengthwise, then cut it into 1/2-inch-thick slices.) Scrub satoimo, then peel using a paring knife. (Satoimo that are smaller than a golf ball can be left whole; larger ones should be halved or quartered.)

Add the vinegar and 2 cups water to a bowl. Peel lotus root and slice into 1/4-inch-thick rounds, adding them to the acidulated water. Peel carrot, then cut into rangiri: With your knife held across the carrot at a diagonal, cut it into 1-inch chunks, rolling the carrot a quarter turn between each cut so you end up with irregular, multifaceted pieces.

Cut the kabocha into four wedges, then cut each wedge crosswise into 3/4-inch-thick pieces.

Remove shiitake stems; carve out thin slivers from the top of the caps to make an asterisk shape (about the diameter of a quarter).

Cut bamboo shoot lengthwise into 1 1/2-inch-wide spears, then cut each spear crosswise into 1/2-inch-thick pieces.

Peel purple potato, then cut into rangiri. (If it’s much fatter than a carrot, slice it into spears first.)

Remove the kombu from the dashi, saving the kombu for another use. Add usukuchi shoyu, mirin, sugar and 1 teaspoon salt to the kombu dashi and bring to a boil over high heat. Lower the heat to keep the liquid at a simmer. Add chicken and simmer until barely cooked through, about 15 minutes. Cut chicken into 1-inch pieces, and set aside. Skim the dashi.

Simmer each vegetable consecutively in the same dashi, cooking until each is tender but retains its shape, then transfer each vegetable back to its container. Cook the daikon about 20 minutes; satoimo 15 to 20 minutes; lotus root (discarding the acidulated water) 8 to 10 minutes; carrot 5 to 7 minutes; kabocha 12 to 15 minutes; shiitake and bamboo shoots (together), loosely covered if the dashi is low, 4 to 6 minutes; then finally the purple potato 8 to 10 minutes.

The remaining dashi will be concentrated, dark and glossy. Add the chicken, cover and remove from heat. Let stand for at least 20 minutes.

Using a slotted spoon, transfer the chicken to a sheet pan, skin-side up, and brown under the broiler, 3 to 4 minutes. Arrange the vegetables and chicken on a platter, in odd-numbered groupings (for better luck and aesthetics). Spoon a little dashi over and serve at room temperature.

This is an authentic Japanese style dish made simple! It&#039;s vegan and oil-free, healthy and easy way to try the flavor of Japanese cooking that is not sushi or tempura!

Sweet & Savory Simmered Daikon Radish

daikon radish roots

water ((for step 2))

tbsp sugar

Shichimi pepper ((optional))

scallion ((optional, garnish))

In a medium pot, place daikon radish and pour water to cover the surface. Put a lid on and bring it to boil on medium high heat Once it’s boiling, reduce the heat to medium to medium low. Cook for 15-20 minutes until the center of the daikon is almost translucent and slightly tender, not mushy. Scoop them out of the water (drain) and set aside.

Use the same pot, add water, soy sauce, mirin, sugar, and salt. Uncover the pot and bring it to gentle simmer. Mix well and reduce the heat to medium low.

Transfer the daikon into the pot and submerge them in the sauce. Cover again and gently simmer for about 25-30 minutes until the daikon absorbs all the flavors.

Serve immediately or let it cool down and store in the fridge and serve later. Sprinkle shichimi pepper for some heat (optional.) Garnish with scallions (optional.)

These richly flavored ribs are a riff on kalbi jjim, a traditional special-occasion recipe. Red wine adds depth and complements the soy and mirin.

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