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September 2004
Daikon Delights
By Joshua Ploeg


Hello Satya Readers,

Since I am anticipating a bumper crop of daikon radishes for September, I thought I would share some of my delicious recipes using this favorite root. You should be able to find them here and there year-round, regardless of whether you grow them yourself or not. Good luck!

Daikon and Apple Salad
2 C. Daikon, peeled, minced
2 C. Apple, cored, minced, sprinkled with salt and lemon juice (use Fuji, Pink Ladies or Jonogold for the pretty colors)
1 Carrot, shredded
1 t. Peppercorns, ground (a mixed variety is nice)
1/4 C. Parsley, chopped
1/4 C. Chervil, minced
1 t. Lemon Peel, grated
1 T. Rice Vinegar
1 or 2 T. Olive Oil (or half olive, half sesame oil)
Salt to taste
Lemon Juice

1. Following the ingredient list order, place all of the ingredients in a salad bowl and toss, coating evenly. Sprinkle the whole affair with lemon juice.

2. Chill and adjust seasonings before serving.

Steamed, Stuffed Daikon
2 or 3 Daikon, very large
1 C. Vegan “Sausage”, crumbled
1/4 C. White Onion, minced
2 T. Capers, smashed
2 T. Fresh Rosemary, minced
1 T. Brown Mustard, prepared
2 T. Pine Nuts, toasted
Lemon Juice and Tamari to taste
Chopped Water Chestnut (optional)

1. Peel the daikon and cut into pieces 3” in length.

2. Core the pieces and rub with salt and lemon juice. Score the outsides lengthwise with a fork to make an even pattern. Set aside.

3. Mix the other ingredients together and stuff inside of the radish cylinders. A spot of broth may be added if the filling seems a bit dry.

4. Steam for 25 minutes or until done to your liking (tender but not falling apart).

5. Serve with any sauce you like!

For fun, you may decorate the rounds with steamed and lightly seasoned radish greens.

Sautéed Daikon and Tofu
1 lb. Extra Firm Tofu, drained and cut into strips
1 Daikon (large), chopped into sticks
1/4 C. Galangal Root, shredded
1/2 C. Thai Basil, chopped
2 T. Cilantro, chopped
4 Garlic Cloves, minced
2 T. Ginger, minced
1 T. Rice Syrup
2 Red Thai Chilies, minced (you should probably remove the seeds)
1 t. Lime Peel, grated
2 T. Lime Juice
Soy Sauce to taste
2 or 3 T. Peanut Oil
Black Pepper to taste

1. Sprinkle tofu with some soy sauce, black pepper and a bit of lime juice. Set aside.

2. Heat peanut oil in a large wok or skillet. Begin frying tofu over medium/ medium-high heat.
3. After a few minutes, add the garlic, ginger, chilies and radish. Sprinkle with a bit of soy sauce and lime juice if you wish.
4. When tofu begins to brown and the radish starts to soften, add the rice syrup and galangal and toss in the pan.
5. Add the rest and continue cooking, adjusting seasonings, for a few minutes more.

Serve with rice.

Sake-to-me Tini
This drink is an oddity, but a good variation for those who hate vermouth and enjoy savory martini-esque cocktails such as a Gibson.

2 Parts Vodka
1 Part Dry Sake (you may also do 3 to 1 vodka to sake if you prefer, or just a hint)
Black Pepper, a pinch
Ice (optional)
Daikon Radish slice (cut into a pleasing shape, such as a star)

1. Shake the vodka, sake, pepper and ice and strain into a cocktail glass.

2. Use a fine strainer (a good tea infuser may work, or cloth) to keep the pepper out of your glass.

3. Garnish with daikon slice.

I hope you enjoy making and devouring one or all of these recipes this month. The hint of apple in this salad is your introduction to next month’s forbidden fruit bonanza, so get ready. Until next time!

Contact Joshua at His books are available at



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