BRAISED DAIKON

1 Daikon radish, peeled and diced
2 Tbs. light cooking oil
1 tsp. sugar (or honey)
1 1/2 Tbs. soy sauce

Put Daikon in saucepan, cover with water, and boil 5 minutes. Drain well. Heat skillet, add oil, and stir-fry Daikon for 2 minutes. Add sugar and soy sauce; stir fry another minute. Add 1/4 cup water, cover, and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until Daikon is tender, but not mushy, about 30 minutes. Serve hot. Serves 4.

(from Winter Harvest Cookbook)

STIR-FRIED DAIKON

1 Daikon radish
1 Tbsp. peanut oil
1 tsp. sweetener of your choice
1/8 tsp. salt
2 Tbsp. finely chopped parsley

Scrub Daikon and cut in thin slices. Heat oil in a heavy skillet or wok over medium-high heat. Add Daikon and toss to coat with oil. Sprinkle sweetener and salt over radish slices. Cook, stirring often, until radishes are just tender—about 5 minutes. Remove from heat. Toss in parsley. Serve immediately. Serves 3.

(from Rolling Prairie Cookbook by Nancy O’Connor)

BEET AND DAIKON SLAW

2 beets, peeled and cut into 1/8 in. julienne (matchsticks)
1 six-inch daikon radish, peeled & cut into julienne
1 tsp. toasted sesame oil
2 tsp. canola oil
1 tsp. unsalted rice vinegar
1 tsp. sea salt

Combine all ingredients in bowl, cover and let stand at least 1/2 hour. Season to taste, and serve. Makes 2 servings.

(from Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)