Best 2 Daikon Carbonara Recipes
Daikon carbonara is a delicious and unique twist on the classic Italian pasta dish. Featuring the mild and versatile daikon radish, this recipe offers a crispy and refreshing texture contrasted by the creamy and rich carbonara sauce. If you're ready to put a creative spin on your next culinary adventure, dive into this guide to explore the best recipe for daikon carbonara. Let's begin by understanding what makes this dish so special, the ingredients you'll need, and the step-by-step instructions to achieve perfection.
Here are our top 2 tried and tested recipes!
DAIKON CARBONARA
From Makiko Oda's cookbook, page 158. It is part of her winter menu. Daikon is Japanese radish, it's very long and white. I've seen them in American supermarkets. It can be eaten plain, but Makiko Oda suggests it be eaten with bread/rolls or pasta. "Daikon leaves" are not an ingredient found on Recipezaar, so it got changed to Daikon sprouts. The Daikon leaves are a good source of carotene and Vitamin C. The powdered cheese should be a white powdered cheese, like parmesan.
Provided by Goldie174
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cut the daikon and ham slices into oblong shapes.
- Melt 1 tbsp of butter in a frying pan and fry the ham and daikon.
- When the daikon becomes soft, add a little salt and pepper.
- Crack the egg into a bowl and mix the powdered cheese into the same bowl.
- When the egg becomes thicker add it to everything on the pan and fry everything together and put it onto a dish.
- Boil the daikon leaves and cut them down to bite size and sprinkle them on top of the daikon carbonara.
SIMMERED DAIKON (FUROFUKI DAIKON)
Make and share this Simmered Daikon (Furofuki Daikon) recipe from Food.com.
Provided by Halcyon Eve
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut daikon into 1 1/2 inch thick rounds. Peel. Bevel edges of each slice to prevent the edges of the daikon from breaking up while cooking. Cut a shallow cross into one side of each slice to facilitate cooking.
- In a saucepan, arrange each slice cross-cut side down. Cover with rice water and cook until tender; drain.
- Combine simmering sauce ingredients.
- Place cooked daikon on top of the kombu in a saucepan. Pour simmering sauce over and bring just to a simmer, then reduce heat to low and simmer until soft, about 20 minutes.
- Arrange daikon slices in 4 warmed dishes. Discard konbu. Pour remaining cooking liquid over daikon and serve.
Nutrition Facts : Calories 59.1, Fat 0.1, Sodium 1417.8, Carbohydrate 12.7, Fiber 2.1, Sugar 9.8, Protein 2.2
Tips:
- For a richer flavor, use pancetta or guanciale instead of bacon.
- If you don't have heavy cream, you can use milk or half-and-half.
- Add a handful of chopped parsley or chives for a pop of freshness.
- Serve with a side of crusty bread or salad.
- To make a vegetarian version, use vegetable broth and omit the bacon.
- If you want a spicy carbonara, add a pinch of red pepper flakes.
- To make a creamy carbonara, add an extra 1/2 cup of heavy cream.
- If you want a cheesy carbonara, add an extra 1/2 cup of Parmesan cheese.
Conclusion:
Daikon carbonara is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a versatile dish that can be customized to your liking. Whether you like your carbonara rich and creamy or light and simple, there is a recipe in this article that will suit your taste. So next time you are looking for a quick and easy meal, give daikon carbonara a try.
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