I’ve been coveting a daikon and doing a little research and this recipe seems so simple and delicious, I can’t wait to try it. Basically it’s just rice, daikon and salt. Just the ticket if you’re feeling under the weather. And good news is that the daikon will keep, wrapped maybe in a damp dish towel, in your refrigerator for a month or two so if you don’t feel like porridge now, it will be waiting for you when you do. The recipe calls for daikon greens and sprouts so we’ll have to be creative, or wait and see if another bunch of radishes with their greens shows up in one of the last few boxes.
Ingredients:
6 tablespoons short-grain white rice, rinsed 2 cups water About 1/4 pound daikon cut into discs and then quartered 1/2 teaspoon sea salt a small handful of chopped daikon leaves or leaves from radish Ginger, cut into very thin shreds, for serving Chopped daikon sprouts, for serving
Preparation:
Combine the rice and water in the donabe (or a medium saucepan). Cover with a lid and set over medium-high heat. As soon as it starts boiling (about 10 – 12 minutes), turn down the heat to medium-low. Add the daikon, and stir with a wooden spatula and make sure the rice is not sticking to the bottom.
Slide the lid slightly to leave a small open space. Gently simmer for about 12 minutes (the surface of the mixture bubbles gently but not loudly), or until the mixture is smooth and slightly thickened. Meanwhile, stir occasionally to make sure the rice is not sticking to the bottom. Uncover, add the sea salt and the daikon leaves. Gently stir, and remove from the heat.
To serve, scoop a desired amount of rice into a rice bowl. Garnish with the ginger and daikon sprouts.