Abracadabra! Daikon Enters the Ocean and Comes Back Seaworthy
Bonus Time: King Oyster Mushrooms Also Star as Scallops
This is a great accidental recipe. My friend found a recipe to use for a Japanese clay pot she had gifted me. I am a big fan of raw and pickled daikon, a white icicle radish—and a great staple food in Japan. I had tasted daikon cooked in the past, but this preparation completely surprised us. The resultant “scallops” are tender and full of seaworthy umami. We served it and our guests were amazed.
INGREDIENTS: Choose daikon shaped like carrots, to better replicate the size of scallops. However, it makes no difference to the flavor and texture if you use a larger daikon
- butter – 2 TBS
- daikon – 3/4 LB, peeled, cut into 1/2 inch rounds
- garlic – 2, thinly sliced
- ginger – 1 TBS, grated
- sake – 2 TBS, or dry vermouth in a pinch
- lemon – 1, halved through the poles and very thinly sliced
- fish sauce – 1 TBS
- chives, garnish
INSTRUCTIONS:
- To a skillet large enough to hold the daikon in a single layer, melt the butter and add the daikon slices
- Season the daikon lightly with salt and cover. Cook until the daikon is lightly browned, 3 – 4 minutes
- Turn daikon over; add the garlic and ginger in the open spaces around the daikon and sauté for 1 minute
- Add the sake, cover with lid again, and cook for a couple more minutes
- Add the lemon slices
- Pour in the fish sauce, cover with lid, and cook for about 5 minutes
- Uncover and garnish with the chives
King Oyster Mushroom Scallops
We just tried using king oyster mushrooms along side the daikon scallops. Wowzer! Delicious and succulent.
© 2021 Recipe adapted by Yuan Chang & B. Hettig
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