Simple Saturdays: Cilantro Daikon and Eggs

After posting a relatively lengthy recipe, I thought it would only be fair to follow it with something short and simple. Typically, I’m in charge of making lunch throughout the week, most of which are no-fuss affairs. I take a peek in the fridge and make a round through the garden before proceeding to make something edible out of what’s on hand.  Nevertheless, I like to experiment, with fingers crossed that what I think will taste good together actually do taste good together. So far, I’m pretty spot on. That or my dear family has mastered the art of suppressing the gag reflex. 

Anyway, I consider most of what I make to be a basic Asian fusion of sorts. This dish is certainly an archetype, featuring daikon, or Asian white radish. While quite different in appearance—with daikon being significantly larger—daikon is quite similar in taste to beet radishes, crisp and spicy when raw, much milder when cooked. Daikon is a very versatile root, and is used in pickles, salads, meat dishes and soups. It is also the star ingredient in the popular savory turnip cake.  Best of all, daikon is delicious on its own, with just a few extra touches—cilantro to complement the flavor and eggs to round out the texture, not to mention add protein to balance the dish.

Cilantro Daikon and Eggs--serves 4

 Ingredients:

•  1 medium daikon, about 2 ½" to 3" wide and 10" long
• 1/4 cup chopped cilantro
•  ½ Tb. sesame oil
• 2 eggs
• salt and pepper to taste

Directions:

1. Peel daikon and slice into 2" x ½" sticks.
   
2. Heat a skillet over medium-high heat. Add oil. Meanwhile, crack and beat eggs in a small bowl and set aside.
3. Add daikon along with cilantro to skillet and sauté for about 5 minutes, or until daikon begins to become translucent. Add salt and pepper to taste.
4. Pour eggs over daikon and continue sautéing until both eggs and daikon are fully cooked--another 3-5 minutes. 
5. Serve and enjoy!