Unlike it's small, red and spicy counterpart in the west, the Japanese white radish or daikon(大根) is very large and mild and is used in many Japanese dishes, especially miso soup or Oden. Not only the flesh, but the leaves can be eaten raw and make a very healthy salad. Here's a daikon and bacon salad recipe that has just the right balance. Perfect for dieters. If you're in a rush, just substitute bacon bits for a no cooking recipe.
Serves 4 172 cal./serving
- 6-7 inch(15-18cm) piece of daikon(Japanese white radish)
- 4 slices of bacon
- vegetable oil
- 1/2 tsp. salt
- 1 Tbsp. rice vinegar
- ground black pepper
- 1 Tbsp. lemon juice
- daikon leaves to taste, finely chopped
- Japanese sansho pepper or red pepper(optional)
- Peel daikon and julienne into thin matchsticks about 2 inches long. Place in a large bowl of cold water for about 5 minutes to crisp. Drain well in a colander.
- Cut bacon into 1/4 inch(5mm) wide strips. Heat 1/2 tsp. of oil in a pan and fry bacon on low heat until crispy. Drain on paper towels.
- In a salad bowl, combine salt, vinegar, lemon juice, and 1Tbsp. of oil in that order and mix well.
- Add daikon strips, daikon leaves to taste, and bacon, then toss salad.
- Serve with a sprinkling of ground pepper, Japanese sansho pepper, or red pepper, if desired.
- For a very quick, easy version, substitute bacon bits for bacon.