A Blessing Or A Curse

The SOG City garden has been producing a ton of daikon radishes this season. Well, maybe not quite a ton, but ten of these 1 to 2 pound darlin's is a lot of radish. As a consequence, I have been surfing the Internet seeking innovative ways of preparing this root vegetable. 

This versatile veggie can be boiled, broiled, roasted, toasted, tossed in soups, stews, salads, and Forrest Gumped in a zillion different ways. Most everything I have come across on the 'net has just been variations of everything else I have come across, but one recipe piqued my interest.

Unfortunately, the more I looked at the recipe the less interesting it appeared. In the kitchen of my mind I played with the dish for a few days and finally came up with this:

Daikon Radish And Chunky Chicken

1             medium  daikon radish

3             chicken thighs -- skinned and boned

1/2          teaspoon  red pepper flakes -- or to taste

1             tablespoon  peanut oil

1             clove  garlic -- minced

1             teaspoon  sesame oil

9             ounces  frozen mixed vegetables -- for stir-fry

2             cups  cooked rice

Cooking sauce

2             cups  chicken stock

3             tablespoons  soy sauce

2             tablespoons  sake

1             tablespoon  sugar

1/4          teaspoon  mirin

1             teaspoon  freshly ground black pepper

Peel daikon and cut into 1/2 inch half moons.

Cut chicken into 1 inch pieces.

Mix together all ingredients for the cooking sauce.

Heat oil. Add daikon and chicken and sauté over high heat for a minute or two. Stir in garlic and pepper flakes then pour in the cooking sauce. Cook over medium heat, stirring and skimming from time to time.

When the sauce has reduced to about 3/4 of a cup add the frozen vegetables, sprinkle with the sesame oil and cook until all ingredients are heated through - three to five minutes.

Remove from heat and serve with rice.

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A few notes from the chef:

The radish should be 1 1/2 to 2 inches in diameter and about 8 inches long.

I found all of the ingredients for this dish (except the radish) at the local Publix, where sometimes shopping can be an adventure. Most Oriental markets carry daikon, but for the home gardener it is real easy to grow. As an added bonus, the leaves are edible when cooked.

This recipe took about an hour from start to finish and served two hungry people.

Bon appetit, y'all.

P.S. - I still have a bunch of these babies to get rid of so if you find a pile of daikons dumped on your doorstep...well, you are welcome. Remember, they can be sliced, diced, chopped, grated...