Daibukkon: For Mac
Roasted Daikon Radish, Carrots and Peppers May 29, 2013 by Sarah Walker Caron When I was entering the third grade, I transferred from a public school where I had many friends to a catholic school where I had none.
Daibukkon: For Mac Pro
These delicious Low-Carb Homefries are quick to make and satisfy that craving for the traditional high carbohydrate breakfast treat. Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
This recipe use daikon radishes as a potato substitute. I never considered cooking a daikon radish until I, quite literally, almost tripped over one on the grocery store floor. I didn’t even know what it was at the time, but now I’m fairly certain that our chance meeting was meant to be. I searched through the vegetables to figure out what it was, then did a quick web search to find our the carb content. One carb per 1/4 cup! Definitely worth playing with in the kitchen.
I was a little concerned after I peeled it. It smelled something like a radish. I guess that makes sense, because, after all, it is a radish. I had just hoped for a potato with a radish shape and carb value.
A little disappointed, I still continued with my culinary exploration. I found that cooking this vegetable makes all the difference! Cooking softens the taste and allows it to combine well with other flavors.
In this recipe I combined it with onions, paprika, salt, pepper and a bit of hot pepper flakes. The content on this website should not be taken as medical advice.
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We remove erythritol from the final carb count and net carb count as it does not, to my knowledge, usually affect blood glucose levels. While we try to make our nutritional calculations accurate, you should independently calculate the nutritional information using the specific brands of ingredients you are using. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
This Daikon Radish Salad is dressed simply in a garlic vinaigrette and sprinkled with Korean red pepper powder for a bit of heat. I hit up the Korean market in our town because I’m cooking up a batch of homemade kimchi – An experiment that I hope goes well – It needs to ferment for about a month before I’ll know for sure 😉 (more on that later) Anyways, if you’ve never been to an Asian foods market, you’re in for a treat and an experience! All kinds of food that you’ve never seen in an American market – Dried shrimp, hundreds of different chili powders, fresh fish, kimchi that comes in Costco sized jars (why am I making my own?), and on and on I could spend a few hours in that place. It is a bit confusing though! I wonder, am I picking the right chili powder, or is this a brand that no one buys?
What about these little dried shrimp, does everyone know I’m making kimchi just because I have those in my basket? Well, all that shopping got me hungry, and, when I was finished making above said kimchi, I had some leftover radish and Korean red pepper powder to use up.
I used my nifty to shred up the daikon and decided to toss together this salad together. Sweet and sour and tangy and spicy.
This is a dish that’s quick to fix and would be great on it’s own as a fast lunch or alongside some of this served as a main course.