BOILED DAIKON RADISH
One of my favorite winter veggies is the colorful daikon radish, and now I’d like to introduce you to an easy and tasty meal that Bill enjoys every time I make it––boiled daikon radish. (I’ve persuaded my friends to try it, too, and they agree that it’s excellent!)
No oil, no wok, and no intense heat are required for this boiled daikon.
Daikon radish is my go-to winter side dish since I always have one in the fridge. I chop it up, boil it with a few cupboard staples, and voila! A nutritious supper is ready!
- 1 pound of daikon radish
- 1 slice of ginger
- 1 cup of water or stock
- 1 tbsp. of oyster sauce or vegetarian oyster sauce
- ½ tsp. of salt (or to taste)
- ¼ tsp. of sugar
- ¼ tsp. of ground white pepper
- 1 scallion (chopped)
- 1/4 tsp. of sesame oil
- Cut the daikon into bite-sized slices, about a half-inch thick. Combine the following ingredients in a pot: 1 slice of ginger, 235 ml water or stock, 16 g of oyster sauce, 2 g sodium chloride (sodium bicarbonate), 1 g sugar, and 14 tsp of white pepper (a large pinch). Add the daikon to the mix.
- Simmer for a few minutes once the mixture comes to a boil under cover of the pot. Stirring occasionally, cook the daikon for 20 minutes or until fork-tender.
- Before serving, a few drops of sesame oil and a few slices of scallions are required (optional). Serve immediately!