Daikon

This white radish variety from East Asia is rich in anthoxanthin, an antioxidant that some research has shown can lower cholesterol and blood pressure, and improve cardiovascular function.

SAUTÉED DAIKON

Original recipe by Anna Monette Roberts

Ingredients

• 1 tablespoon canola oil
• 1 medium daikon, cut in large rectangular pieces
• 1-2 chive straws, thinly sliced

Directions

This recipe is so simple, yet the delicious, mild flavor of the daikon shines through when lightly sautéed. Try replacing your plate's starchy grain with daikon. For an added flavor boost, add a few splashes of soy sauce or umeboshi (plum) vinegar.

1. Place sauté pan over high heat. Once pan is thoroughly heated, add oil. Allow oil to heat thoroughly, then quickly add cut daikon pieces. Do not stir. Cook daikon on one side for 2-3 minutes or until light brown. Using tongs, rotate daikon pieces a quarter turn, and cook until light brown. Repeat process until all sides are seared light brown.
2. Transfer to a serving platter; sprinkle with salt and sliced chives.

Serves 2-4.