I’ve been loving daikon radish recently. My favorite way to eat them is in their raw, fermented form in kimchi, but they can be baked, sauteed, shredded in salads, or even be eaten straight-up raw dipped in guacamole like carrots.
My recent discovery was that they spiralize beautifully and can replace noodles in most noodle-containing dishes. However, I grew up eating daikon in Korean dishes, so I think they are the most appropriate in Asian cuisines.
Question of the day: If zucchini noodles are called zoodles… then can I call these doodles?
Ingredients
- 1 lb daikon radish
- 1 tsp salt
- 2 eggs
- 2 tsp coconut oil
- 1/2 lb grass-fed ground beef
- 2 medium carrots, grated
- 4 oz mushrooms, chopped
- 1 head bok choy, cut in half separating the stem portion from the leaves
- 2 tbsp gluten-free tamari sauce or coconut aminos
- 2 tsp fish sauce
- 1 tsp miso
- 1 tbsp sesame oil
- 2 green onions, chopped
- Sesame seeds
- Salt and pepper, to taste (omit pepper if avoiding nightshades)
Instructions
- Using a spiralizer or a vegetable slicer, slice the daikon radish into noodles and put in a bowl.
- Salt the daikon radish noodles and toss evenly, and let it sit for 30 minutes.
- In the meantime whisk the eggs.
- Heat a tsp of coconut oil to medium high heat in the heavy bottomed skillet.
- Pour the whisked eggs so they spread out into a thin layer. Sprinkle salt and pepper.
- Cook for about 3-4 minutes, then flip it over, and cook for another 3-4 minutes.
- Transfer to a cutting board and and slice the eggs thinly into 1/4 inch strips.
- Cut them again so each strip is about 2 inches long. Set aside.
- In a small bowl, whisk together tamari sauce, fish sauce, and miso until the miso breaks down evenly into the mixture.
- Heat another tsp of coconut oil into the heated pan.
- Add the grated carrots and chopped mushrooms into the pan, add a pinch of salt, and cook for 3 minute until they soften.
- Add the stem part of the bok choy to the pan and stir fry for a another 3 minutes.
- Once the bok choy stems soften, add ground beef with a sprinkle of salt and pepper, breaking it up as it cooks through.
- When the beef browns up, lower the heat to medium and add tamari-miso sauce and the top leaves portion of the bok choy.
- Go back to the daikon radish noodles. They should have softened up at this point and sweated out quite a bit of water. Squeeze out and discard the water from the noodles.
- Add the noodles into the pan with beef and vegetables, and cook while stirring for 3-4 minutes.
- Remove from heat, and add a tbsp of sesame oil and stir together.
- Plate the noodles, and garnish with a sprinkle of sesame seeds and chopped green onions.
Love the looks of this recipe! When you salt and let the daikon sit to sweat out the water you do not rinse it to get the salt out? I am a fan of eating raw Daikon slices with a little Himalayan Pink Salt.
Thank you for your kind words! No need to rinse it off. The salt will help in spicing up the dish!