Portion salad in daikon

Category: Cold meals and snacks
Portion salad in daikon

Ingredients

radish daikon 1 large
any desired filling salad

Cooking method

  • The whole point of this appetizer is in the design. I saw a similar dish on the Internet, immediately cooked it, and - here. The idea belongs to Irusik-88 with koolinar. So, we take the radish, wash it, clean it and give it a quadrangular shape, and then cut it across, forming cubes. Then we take out the core. It is very convenient to do this with such a round spoon.
  • Portion salad in daikon
  • the result will be such "plates"
  • Portion salad in daikon
  • They should be boiled for 3-5 minutes in salted water and then filled with any desired filling. I have a salad of finely chopped salted mackerel, avocado, onions, cucumbers and tomatoes with herbs. Refueling - rast. butter with lemon juice, mustard and tabasco.

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Portion salad in daikon

celfh
dopleta , very interesting presentation !!!
Just one question: why cook a radish? Is it edible after cooking?
sweetka
I support the question. why do we boil daikon?
dopleta
Quote: celfh

dopleta , very interesting presentation !!!
Just one question: why cook a radish? Is it edible after cooking?

Yes of course ! Daikon becomes softer after a few minutes of boiling, but remains crispy. By the way, it is eaten hot in both Japanese and Chinese cuisine. I ate it, it was very tasty.
celfh
well, everything, I persuaded, I will try
MariV
And if it is stuffed uncooked?
dopleta
Well, of course you can too. Only he is harsh. It is better to rub it raw so that it is not so hard. Remember what the finest, weightless lace is made of it for sushi?
celfh
Quote: dopleta

Remember what the finest, weightless lace is made of it for sushi?
I don’t remember ... I don’t eat sushi and I don’t even imagine how lace looks from daikon
Summer resident
Quote: dopleta

Well, of course you can too. Only he is harsh. It is better to rub it raw so that it is not so hard. Remember what the finest, weightless lace is made of it for sushi?

I love sushi and eat, but I haven't seen daikon lace either. We serve pickled ginger with sushi. The spring daikon has already risen, and I will sow the winter daikon in July.
MariV
The spring daikon has risen! And we are only going to plant our own in July!
Yes, and we only have three daikons per salad! We respect you very much!
Summer resident
I sow the first daikon with radishes in March under the film
dopleta
Quote: Summer resident

I love sushi and eat, but I haven't seen daikon lace either. We serve pickled ginger with sushi.

Ginger, of course. And often there is also such a cloud of the thinnest long strings of daikon. I can't even imagine what you can rub so thinly on, for sure - not on Berner. Next time I will definitely take it off.
Summer resident
Maybe a Korean carrot grater?
dopleta
Quote: Summer resident

Maybe a Korean carrot grater?

Now from memory it seems to me that it is even thinner. Precisely thinner.
sweetka
stunned ... daikon lace ... also a passion I want to see how is it?
dopleta
Quote: celfh

why cook radish? Is it edible after cooking?

Today on the "Domashny" channel in the program "Ask the Cook" Margelan (green) radish was prepared in different forms. And they cooked it in two recipes too! Moreover, in one recipe it was cooked to-o-olgo, then the core was also taken out, filled with filling (from a mixture of grated beets with cheese), and then baked in the oven!

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