I love all types of radish. I especially love Daikon. This powerful plant is Chinese in origin and resembles a large white carrot. Don't be afraid if you find them covered in dirt (farmer's market style). It is a natural diuretic and helps your body cut through fat. Flushing you out through the good times and bad! It is usually served raw. Grated on the side in Japanese and Chinese cooking. When cooked it become soft n sweet! I put it in soups but I especially love it braised. It smells so good and is the perfect light addition to a any meal. I got this recipe from the "The Kind Diet" by Alicia Silverstone. A very excellent and easy to follow book. Don't let the fact that its the chick from clueless sway u from buying it. I recommend taking the cover jacket off :)
Chop daikon into inch rounds and place in skillet. Fill with h20 just to the center of the daikon . Add about a tablespoon shoyu or tamari, 3/4 cup mirin, and a 2 inch strip of kombu (totally essential). Bring to boil, then cover and simmer for bout 30 min or until the liquid is reduced. Sometimes they cook before all the liquid is reduced (work with the portions so this does not happen often). They should be a light brown in color and soft n silky to eat. Good cold outta the fride too with hummus or almonf butter . Enjoy!
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