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Daikon Peppers Up Summer
August 6, 2008
LOCAL PICKS
Daikon Peppers Up Summer: Crunchy radish adds a refreshing touch to spring rolls and more
By Denise Miller
For the Journal
Despite its extralarge carrot shape, daikon probably would not fool Bugs Bunny: After all, it's white and it's a radish.
If you've noticed this unusual vegetable at growers markets, take a second look and give it a try. It is surprisingly good -- even if you're not a radish fan like me.
A juicy root crop that in Japanese literally means "large root," daikon is mildflavored with a touch of peppery spice. Each of my three kids even liked it raw, shredded and unadorned.
Thought I was often tempted to buy daikon, it wasn't until a grower at the Downtown Albuquerque Growers Market suggested adding it to spring rolls that I finally brought some home.
Spring rolls make a great summer meal because they require no heat to prepare, are light and tasty, and can be made with whatever veggies you have.
Adding daikon to your spring roll gives it that special something that you probably wouldn't be able to put your finger on if you ordered them out.
Spring rolls, unlike their fried cousins the egg roll, are just rolled in paper-thin rice paper that you soak in water one at a time as you roll them.
The rice paper wrappers, also called Banh Trang, can be found at most supermarkets now. My closest retailer has them conveniently located in the produce section.
The key to making good spring rolls (like most food) is envisioning what you want them to look and taste like when you are done. Do you remember a tasty Vietnamese version with grilled meat you may have had somewhere? How about one with marinated tofu?
Daikon is low in calories, rich in vitamin C and it contains active enzymes that aid digestion, particularly of starchy foods.
In addition to using in spring rolls, try cutting daikon crossways for thin dipping chips or julienne in strips for relish trays, salads or stir-frys.
And, while I haven't it tried it yet, my next kitchen experiment with daikon will be pickling, as they do in Japan and Korea.
If you buy daikon with their greens still attached you can eat them, but do trim and compost the leaves before storing in your refrigerator. Freshly harvested daikon will last several weeks.
When the heat of a summer day is still lingering in your kitchen, try preparing some nice cool spring rolls made with refreshing daikon.
SUMMER SPRING ROLLS WITH DAIKON
Makes 6 spring rolls
6 rice paper wrappers
Several handfuls of greens (lettuce, arugula, spinach, etc.), chopped or whole leaf
1 daikon, grated
1 large or several small carrots, grated
1 scallion, thinly sliced or chopped
½ tablespoon fresh herbs, chopped
1 cup chopped cooked chicken, thinly sliced cooked beef or small pieces tofu (if desired)
Fill pie pan or shallow pan with water, warm or cool. One at a time, soak rice paper wrapper in water until it is soft, but not falling apart. Place it on a dry plate. Layer a bit of each ingredient in the center, leaving room at the edges to fold over. Fold sides toward middle to create pocket ends, and then roll up from center. Place on separate plate and continue preparing additional spring rolls. If making ahead, cover with plastic wrap or slightly damp paper towel and refrigerate to prevent drying, Serve with your favorite dipping sauce.
COOK'S NOTE: Adjust quantity of ingredients to number of spring rolls desired. Add or improvise ingredients to taste.
