Here I go on another food adventure...
In the middle of the forest of vegetables in the country of Ralphs, I found a foreign plant that I have never handled before: the DAIKON RADISH! Though I know it was the middle of a mild summer, I was craving for them. I could not wait for winter to harvest these white roots*. I hurried to Ralphs' border and paid off the customs fees at the automated self-checkout for my flight back home.
*Note: Daikons are in season and sweetest in the winter or in colder weather. They will be slightly bitter out of season, but for this dish, the bitterness is eliminated by the sweetness of miso and soy sauce.
Braised Daikon and Carrots
1 Daikon radish
4 Organic carrots
3/4 cup Water
1/4 cup Soy sauce
1/4 cup Rice wine
1 tsp Rice vinegar
1 tbs White miso paste
1 tbs Rock sugar (about big enough to fit in a tablespoon)
Dash sesame oil
Prepwork of slashing vegetation
1. Peel daikon and carrots
2. Chop them into wedge chunks
3. Mix soy sauce, rice wine, and water together
1. Heat canola oil in a pot
2. Throw in daikon and carrots to brown, occasionally stirring (5-7 minutes)
3. Add in soy sauce mixture.
4. Wait until the mixture begins to boil and throw in rock sugar.
5. Stir occasionally until the sugar dissolves.
6. Add in miso paste, rice vinegar, and stir.
7. Turn heat on low to simmer.
8. Cover and cook for 30 minutes or until daikon is soft and the flavor has seeped in.
9. Finish by drizzling a little sesame oil on top.
Yea... this is my first time using daikon radishes in a dish. I see my aunts and parents make daikon radishes and carrots all the time with beef or some sort of meat. I guess I decided to be healthy today and leave out the meat.