If you compare meat and vegetables, which are more expensive? Meat, right?
I hear people complaining how costly fresh vegetables are, but really it isn’t that bad. The problem is that they are perishable and don’t necessarily keep that long. I suppose the same is true with meat, but it can easily be frozen without adverse effects.
Now tell me what the cheapest vegetable is….
Courtesy of Sunny-rrific sales:
Carrots: $1 for 4 lb is pretty good. 25c/lb.
I’ve bought a head of cabbage for 50c. That’s like 20c/lb.
Kohlrabi is cheap, too. I’ve bought it on sale for 19c/lb at Sunny’s. Probably because no one has a clue what to do with it.
When I see butternut squash on sale for 19c/lb, I stock up!
But no, I’ve seen fresh veggies even cheaper than 19c/lb.
Daikon! For 9c/lb!
Daikon is also known as a white radish and is relatively mild but still has a peppery punch. While I have cooked with daikon in my Japanese Winter Stew, I don’t have that many daikon recipes. I couldn’t help myself, though, and grabbed a handful of daikon for the road. As a root vegetable, they keep extremely well in the refrigerator.
A quick search led me to Miss Figgy’s daikon braised in mirin and tamari, which she adapted from The Kind Diet (original recipe posted here). The long braise was supposed to turn the normally pungent white radish into sea scallops. Not that I really know what sea scallops taste like, but I can imagine the texture.
Let me tell you, I would not have even guessed this was daikon. After the long braise in mirin, tamari and kombu, you create a subtly sweet and salty treat. There was no trace of spicy radish here. The radish was just a vehicle for the sauce. These are great warm, fresh from their long braise, but also chilled as leftovers.
Now please tell me how you prepare daikon. I think I have one left.
2 daikon roots, peeled and chopped into 3/4″ thick rounds (~1 lb)
1/4 cup mirin
2 tbsp tamari
2-3″ strip kombu (optional but it imparts the sea-like flavour)
1. Place daikon slices in the bottom of a pan in a single layer. Add just enough water to almost cover the tops of the daikon. Add the tamari and mirin and kombu.
2. Bring to a boil over high heat, then cover, reduce heat to low and simmer until all the liquid is absorbed, about 40 minutes. Personally, I couldn’t get the liquid absorbed so I uncovered it and simmered for another 30 minutes until the liquid was gone.