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January 06, 2005

Daikon

For weeks I've been thinking about daikon, ever since reading Madhur Jaffrey's recipe--and her note about how much she likes daikon prepared in a particular way--in her World Vegetarian: More Than 650 Meatless Recipes from Around the Globe. For the best price, check http://www.bookfinders.com. Basically, for each pound of daikon (peeled, roll cut into 2" pieces), you need 2 scallions (1.5" slices including white part, which needs to be sliced again in the length) and 2 slices of ginger, sauteed for 30 seconds in a little oil. Add the daikon, 2 tbsp soy sauce (be sure it is brewed, I prefer organic), 1 tsp sugar, and 3/4 c water. Bring to boil, cover, turn down heat and simmer for about 15 minutes. Serve warm or at room temperature with a little sesame oil and cilantro. Or, forget the foie gras and sprouts and here is a very nice, if fancier, version for Edamame Dumplings, Five-Spice Broth, and Braised Daikon from Ming Tsai (1999), which I have modified to eliminate meat and butter:
canola oil
2 medium onions, roughly chopped
2 slices ginger
1 cinnamon stick
2 star anise
1/2 teaspoon toasted whole Szechwan peppercorns
1/2 teaspoon toasted whole cloves
1 teaspoon toasted whole fennel seeds
Salt and pepper
6 cups water or vegetable stock
1 tablespoon dark soy sauce
1 daikon, peeled and cut into 8 (1-inch) disks
Fleur de sel and coarse cracked black pepper
Edamame Dumplings, recipe follows
Edamames, for garnish
In a saucepan coated lightly with oil, sweat the onions and ginger until soft, about 4 minutes. Add the spices and season. Add the water or vegetable stock and bring to simmer. Add soy sauce and daikon and simmer gently for 15 to 20 minutes, reducing the mixture by 20 percent. Check for seasoning, and strain out the spices, keeping the broth. Place the daikon into the strained broth. Keep hot. In a large, heated pasta bowl, place 1 braised daikon piece. Ladle the broth around the daikon, and add 3 Edamame Dumplings. Garnish with edamames.

Edamame Dumplings:
2 cups edamames, reserve 1/4 cup, for garnish
1 cup tightly packed spinach leaves
2 tablespoons chopped chives or scallions
Salt and black pepper
1 package thin, square wonton skins
In a pot of salted water, boil the edamames until soft, about 15 minutes. During the last 2 minutes, add the spinach, to wilt.
Strain well and add to a food processor. Puree until smooth. Add chives or scallions and season.
To make the dumplings, lay out 4 wonton skins at a time, and spoon about 1/2 tablespoon of mousse on each. Moisten the edges and fold in half to form a triangle. Fold left tip of triangle underneath to attach to right tip (like a tortellini). Repeat and make 24 dumplings total. Reserve in the refrigerator.
In a large pot of boiling, lightly salted water, add dumplings and cook for 3 minutes. Serve immediately.

Yield: 8 servings
Prep Time: 40 minutes
Cook Time: 40 minutes

Posted by BKG at January 6, 2005 10:28 AM