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Bella
 
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Default Vexing Daikon question

We love eating daikon, but for the life of us cannot duplicate the
daikon served in Japanese restaurants; those lovely, long silver
strands. We have used cheese graters, peelers, and a so called
Japanese grater, but we either end up with a pulpy mush or "fat"
strands quite unlike the restaurant fare. Does anyone have a product
or technique they can suggest? Drying and salting suggestions are
welcome.

Thanks, Bella
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Peter Aitken
 
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"Bella" > wrote in message
om...
> We love eating daikon, but for the life of us cannot duplicate the
> daikon served in Japanese restaurants; those lovely, long silver
> strands. We have used cheese graters, peelers, and a so called
> Japanese grater, but we either end up with a pulpy mush or "fat"
> strands quite unlike the restaurant fare. Does anyone have a product
> or technique they can suggest? Drying and salting suggestions are
> welcome.
>
> Thanks, Bella


You can get a special daikon shredder at most Japanese markets. Shouldn't
cost more than a few $. Looks like a small mandoline and is specialized to
make just the right size julienne shreds.


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Peter Aitken

Remove the crap from my email address before using.


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Peter Aitken
 
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"Bella" > wrote in message
om...
> We love eating daikon, but for the life of us cannot duplicate the
> daikon served in Japanese restaurants; those lovely, long silver
> strands. We have used cheese graters, peelers, and a so called
> Japanese grater, but we either end up with a pulpy mush or "fat"
> strands quite unlike the restaurant fare. Does anyone have a product
> or technique they can suggest? Drying and salting suggestions are
> welcome.
>
> Thanks, Bella


You can get a special daikon shredder at most Japanese markets. Shouldn't
cost more than a few $. Looks like a small mandoline and is specialized to
make just the right size julienne shreds.


--
Peter Aitken

Remove the crap from my email address before using.


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Jessica V.
 
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Bella wrote:
> We love eating daikon, but for the life of us cannot duplicate the
> daikon served in Japanese restaurants; those lovely, long silver
> strands. We have used cheese graters, peelers, and a so called
> Japanese grater, but we either end up with a pulpy mush or "fat"
> strands quite unlike the restaurant fare. Does anyone have a product
> or technique they can suggest? Drying and salting suggestions are
> welcome.
>
> Thanks, Bella


I watched the apprentice itamae do this at a sushi bar once. The daikon
was first peeled then impaled on a pronged metal shaft, fitted into
something with a blade parallel to the counter top and he cranked out
thin sheets of daikon that were then sliced into thin strips. No idea
what the apparatus is called, I'd check out an Oriental market. Maybe a
better question for rec.food.sushi

Jess
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kalanamak
 
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"Jessica V." wrote:

> I watched the apprentice itamae do this at a sushi bar once. The daikon
> was first peeled then impaled on a pronged metal shaft, fitted into
> something with a blade parallel to the counter top and he cranked out
> thin sheets of daikon that were then sliced into thin strips. No idea
> what the apparatus is called, I'd check out an Oriental market. Maybe a
> better question for rec.food.sushi
>
> Jess


Benrinner (?sp?) makes one.
blacksalt


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jBeirader
 
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Jessica V. wrote:
> Bella wrote:
>
>> We love eating daikon, but for the life of us cannot duplicate the
>> daikon served in Japanese restaurants; those lovely, long silver
>> strands. We have used cheese graters, peelers, and a so called
>> Japanese grater, but we either end up with a pulpy mush or "fat"
>> strands quite unlike the restaurant fare. Does anyone have a product
>> or technique they can suggest? Drying and salting suggestions are
>> welcome.
>>
>> Thanks, Bella

>
>
> I watched the apprentice itamae do this at a sushi bar once. The daikon
> was first peeled then impaled on a pronged metal shaft, fitted into
> something with a blade parallel to the counter top and he cranked out
> thin sheets of daikon that were then sliced into thin strips. No idea
> what the apparatus is called, I'd check out an Oriental market. Maybe a
> better question for rec.food.sushi
>
> Jess

Available at Japanese stores and markets are their version of the Mandolin.
You will find an insert used for Daikon, carrots and cucumbers.
I make it once a week and mix it in Rice wine vinegar, sesame oil,
soy sauce, a bit of sugar and sesame seeds.
Let it sit in a plastic bag tightly closed...delicious long thin threads
lightly colored. Or you can just use them plain in their thread like
condition. You must soak them for several hours first in very cold
water, drain and then use.
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