Type what you have

Ingredients

• ✓ daikon
• salt
• rice vinegar
• black pepper
• sesame oil

Instructions

1. 1 In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
2. 2 Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

By MARBALET

Ingredients

• ✓ daikon
• bacon
• onion
• cider vinegar
• green bean
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook until almost crispy, about 8 minutes. Take your time cooking the bacon in order to render out all the fat. Add onions and cook, stirring frequently, until soft and translucent, about 3 minutes.
2. 2 Pour in vinegar and scrape up the brown bits from the bottom of the pot. Pour in beans and their liquid; season with salt and pepper. Stir in radishes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By mybwriter

Ingredients

• ✓ daikon
• water
• beef shoulder
• ginger
• szechuan peppercorn
• tsaoko
• mandarin orange peel
• bay leaf
• salt
• all-purpose flour
• water
• vegetable oil
• green garlic
• cilantro
• chili oil

Instructions

1. 1 Bring water to a boil in a large pot. Add beef, ginger, Szechuan peppercorns, dried tsaoko, dried mandarin peels, and bay leaves; bring soup back to a boil, reduce to a simmer and cook, covered, for 2 hours.
2. 2 Discard whole spices. Season beef broth with salt to taste. Cover and keep warm.
3. 3 Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
4. 4 Knead dough again for 2 minutes; cover and let rest for 15 minutes.
5. 5 Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheets together; cover with plastic wrap and let rest for 10 to 15 minutes.
6. 6 Fill a large saucepan with water and bring to a boil. Add sliced daikon and cook for 10 to 15 minutes. Remove using a slotted spoon and drain well; set aside. Save water to cook the noodles.
7. 7 Place 1 sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35 inches long. Fold it into thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into the boiling water. Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
8. 8 Repeat the process with the remaining sheets of dough. Pour beef broth on top of the drained noodles and top with cooked beef, daikon, chopped green garlic, cilantro, and chili oil.

By Ping Lo

Ingredients

• ✓ daikon
• cilantro
• cucumber
• carrot
• jalapeno pepper
• olive oil
• french baguette
• sriracha sauce
• vegan mayonnaise
• tempeh
• nori seaweed
• garlic
• shallot
• fermented black bean paste
• shiitake mushroom
• water
• tamari soy sauce
• vegan worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Warm Worcestershire sauce, tamari, water, mushroom, black bean paste, shallot, garlic clove, and seaweed in a saucepan over medium heat. Remove from heat and let cool. Drain sauce and discard the solids.
3. 3 Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
4. 4 Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
5. 5 Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
6. 6 Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
7. 7 Place the tempeh on the baking sheet; reserve the liquid. Bake for 10 minutes, basting with some of the reserved marinade halfway through. Flip tempeh; bake, basting again, for 10 minutes more.
8. 8 Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.

By Buckwheat Queen

Ingredients

• ✓ daikon
• ground chicken
• spring onion
• sake
• water
• cornstarch
• ginger
• soy sauce
• vegetable oil
• shiitake mushroom
• water
• sake
• mirin
• soy sauce
• sugar

Instructions

1. 1 Combine ground chicken, spring onions, 1 tablespoon sake, 1 tablespoon water, cornstarch, ginger, and 1 teaspoon soy sauce in a bowl; mix by hand until sticky and smooth. Shape into round balls.
2. 2 Heat oil in a wok or deep skillet over medium-high heat. Add meatballs; cook until browned, about 3 minutes. Add shiitake mushrooms and daikon; cook and stir until coated with oil, about 1 minute.
3. 3 Pour 1 cup water, 2 tablespoons sake, mirin, 2 tablespoons soy sauce, and sugar into the wok. Cover and simmer until flavors combine, about 10 minutes.

By ZAYO