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Side Dish
Asian
6 servings
15 minutes
20 minutes
3 Daikon, about 12-14'' long and about 1.5'' in diameter, preferably with their leaves
2 tablespoons vegetable oil
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons cayenne pepper to taste
1 teaspoon salt
Discard any yellow or old stems from the daikon. Wash the remaining leaves and stems, chop finely and set aside.
Peel the daikons and cut as you would a carrot: first cut them in half lengthwise, and then in half widthwise.
Taking one quarter at time, slice lengthwise in threes and then slice into even 1/8'' pieces.
In a skillet with a lid, heat the oil over high heat. Carefully add the mustard seeds and cover immediately.
When the popping subsides, remove the skillet briefly from the heat, lift the lid, and add the cayenne.
Immediately add the daikon and their leaves and return to high heat.
Sauté, stirring well for about 2 minutes over high heat.
Add salt, cover, and lower heat, and cook for 15 minutes until daikon is tender but holds its shape. Serve immediately.