Monkey was wanting daikon soup. Got a couple big ones at the farmers market so I made her soup. The pork just melted in the mouth. When I added the bean thread, it was going to overflow the pot, so I had to scoop some out for quality control. Very warming. It was cold and windy outside. BB20B251-232B-459D-B88F-588C7F57D63B by Hanzo posted Feb 20, 2020 at 21:13 02D29105-628E-4262-A19B-655E0544340A by Hanzo posted Feb 20, 2020 at 21:13 2964808B-0825-44E6-83B6-044CAE1275CD by Hanzo posted Feb 20, 2020 at 21:13 B3F967CC-2F69-44C2-BE97-D77EDEFFE55E by Hanzo posted Feb 20, 2020 at 21:13 43AA9468-3360-4048-952C-AE34746D5F82 by Hanzo posted Feb 20, 2020 at 21:13 DD8DF333-C445-4CDE-89C6-352AF414C21E by Hanzo posted Feb 20, 2020 at 21:13
I love daikon - very much overlooked on the mainland. I use it all the time as a keto friendly substitute for potatoes - it even fries up just like them, just takes longer. That soup looks yummy!
It's a type of radish, but very, very mild. People that don't like radishes usually eihter like or don't mind daikon. They are white and quite large, usually 2-3" in diameter and up tp a couple feet long. Stores will typically cut them into smaller sections. It's great raw and cooked. Locally I get them at Fred Meyer's (Kroger) and WinCo. A lot of stores carry them, but if you don't see them just ask.
You will not be disappointed, then. In soups and stews they need to cook much longer than potatoes, so put them in with the meat. If you want to fry them, either cut them thin or boil first. Raw, they are still a treat in salads. IMO, the Rodney Dangerfield of the produce section.
