MVCSA – Seared Daikon Radish
The greens and root vegetables used in these recipes grow well in New England’s climate. They are able to withstand very cold temperatures, making it possible for farmers to grow them in unheated greenhouses, and for you to source them from local farms. Some winter root vegetables, including onions and daikon radishes, can even be stored outdoors all winter.
Seared Daikon Radish
Yield: 4 to 6 servings
4 cloves garlic, minced
1 tablespoon ginger, minced
4 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons chile flakes
1/4 cup water
1 tablespoon oyster sauce
4 scallions, diced
2 pounds white daikon radish
3 tablespoons butter
2 tablespoons cooking oil
Add oil, garlic and ginger to a cast iron pan or wok on medium heat and cook about 1 minute.
Add soy sauce, Worcestershire sauce, chile flakes, oyster sauce, the white parts of the scallions, and water. Let this simmer for a couple of minutes while constantly stirring. Pour the sauce into a bowl and let it sit for later use.
Cut the ends off the daikon radishes and cut them into 1/4-inch discs or into 2-inch squares.
Wipe the wok or pan clean with a paper towel. Add the butter and increase the heat to medium high.
Once the butter has melted and has finished bubbling, space the radish pieces evenly in the wok or pan and cook for a couple of minutes until they are golden brown. Flip over the radish pieces to cook the other side.
While the wok or pan is still on the heat, brush the cooked radish pieces evenly with the reserved sauce.
Plate the radishes. Pour the remaining sauce over the dish before serving.