Recipes with 'Radish'
Balsamic Flank Steak with King Oyster Mushrooms, Pickled Radishes, Ma’o Greens and Pistachio Nuts
Note: The Pistachios, Hon Dashi and Mushrooms for this recipe can be found at Whole Food Market or Down to Earth. The dressing is your choice; recommended: light balsamic or sherry vinaigrette.
This recipe will take from start to finish at least 4 hours.
Yield: 4 for dinner
1 1/4 Pound Flank Steak
As Needed Kosher Salt
As Needed Ground Black Pepper
3+3 Tablespoons Pure Olive Oil
½ Cup Balsamic Vinegar
2 Cups Radishes
1 Cup Water
½ Cup Rice Vinegar (not seasoned)
½ Cup Granulated Sugar
¾ Teaspoon Dashi Powder (also called hon dashi)
¾ Pound King Oyster Mushrooms
½ Pound Enoki Mushrooms
6 Cups Ma’o Organic Greens
3/4 Cup Raw, shelled, Pistachio Nuts
1. Marinate the flank steak in a large Ziploc bag with 1 Tablespoons of salt, 2 teaspoons of pepper, 3 Tablespoons of Olive oil and the Balsamic Vinegar. Seal the bag up tight so that most of the air is out and the meat is sitting in the marinade. Place in the fridge for at least 3 hours.
2. Wash and cut the radishes just at the stems. Cut them the long way into 4’s. Place them in a nonreactive heat proof bowl (glass or stainless steel). Bring the water, rice vinegar, sugar, ½ teaspoon of salt and dashi powder to boil in a small non reactive saucepan, stirring until the salt has dissolved, then pour over the radishes. Cool to room temperature, keeping the vegetables submerged with a small plate. Transfer with the liquid to an airtight container and chill at least 3 hours.
3. Trim oyster mushrooms, keeping stems intact, then cut lengthwise in half. Trim enoki mushrooms, leaving 3 inches of stem, and reserve for garnish.
4. Preheat your BBQ grill or oven broiler. Remove flank steak from the marinade and on high heat cook to your preference.
5. After meat is cooked and is resting, salt and pepper the king oyster mushrooms well. Heat a medium sized frying pan on high. Let the pan get very hot and add 3 tablespoons of pure olive oil. Sautee the mushrooms on each side until well browned and set aside.
6. Slice the flank steak against the grain very thinly. Remove radishes from their liquid.
7. For each plate, place ¼ of each: greens, oyster mushrooms, enoki mushrooms, radishes, pistachios and flank steak. Lightly drizzle dressing of your choice.
This recipe courtesy Chef Kathi Alice Saks and Les Dames d’Escoffier
Daikon Rice Cakes
1 ounce dried shrimp
2 pounds daikon radish
2 quarts chicken stock
5 ounces Chinese sausage (lap cheong)
Vegetable oil for frying
1 1/3 cups fresh shiitakes, diced (Huynh prefers Chinese)
3 scallions, thinly sliced (plus more for garnish)
3 teaspoons sugar
3 teaspoons Shaoxing rice wine or mirin
1/4 teaspoon freshly ground white pepper
2 tablespoons cilantro, finely chopped (plus more for garnish)
1 2/3 cups rice flour
Soak the dried shrimp in boiling water for 10 minutes, then drain. (1) Peel and trim daikon radish, then cut into 1 inch dice. Combine with chicken stock in a saucepan over high heat and boil for 30 minutes, or until cubes become almost translucent, but still intact. (2) Drain, reserving liquid. When daikon is cool, purée with a hand blender. Place in a large mixing bowl. Steam or boil Chinese sausage for about 10 minutes, then finely dice. Heat a wok or frying pan over high heat with 1 tablespoon oil. When pan is hot, stir-fry sausage for 1 minute. Add shrimp and mushrooms and stir-fry for 2 minutes, or until fragrant. Add scallions, sugar, rice wine, pepper, and cilantro, and cook for another 2 minutes. Add to mashed daikon and stir. In a separate bowl, combine rice flour with 1½ cups of the reserved liquid, and add it to the daikon mixture. Combine well. Ladle batter into a 10 inch-square sprayed cake pan. Bake at 350 degrees in a water bath for 45 minutes to an hour, until firm. Refrigerate overnight. (3) Remove from pan and slice into pieces 2 inches long and ½ inch thick. Heat 2 tablespoons of oil in a nonstick frying pan, and cook the cakes in batches over high heat, browning both sides and edges, until heated through (5 to 10 minutes). Garnish with cilantro and scallion, and serve with any combination of sauces: soy, hoisin, Sriracha, or fish (Huyhn recommends ketchup).