If you haven’t tried the Daikon Raddish, you’re missing something. It’s a root vegetable that’s also called a Japanese raddish, Chinese raddish and Satsuma raddish. Filipinos call it labanos.
This is more commonly sauteed with garlic, onions and tomatoes or cooked with sinigang. I hope this won’t freak anyone out, but we also mix in some beef spleen along with the saute. It’s delicious!
I haven’t attempted that dish since moving to the US because beef spleen is not readily available in stores here. I also have some issues with frozen innards that may be a week or a month old. What I’ve been using is ground beef. Spouse likes that very much too.
But this one is a Pickled Daikon my mother would make to serve with her fried fish. If made a day or two before serving and left in the refrigerator, it will produce this very strong odor which is not very pleasant. But fresh, with the daikon still crisp…it makes perfect pairing for fried fish.
For the pickle, peel and cut a medium-sized daikon into matchstick slices. Rinse in cold water and drain.
In a small saucepan, mix about a third of a cup of cider vinegar, 3 tbsps. sugar, a pinch of salt and freshly cracked black pepper. Bring this to a boil over high heat and immediately transfer to a small bowl. Add the raddish, cover and refrigerate. Serve cold.
NOTE: My portions are approximate, please use your own taste to guide you.