I spent last night canoodling in my pajamas.
No, I haven’t “met someone” and relinquished my single girl status.
I canoodled my radish. <— oh dear. that sounds naughty.
I made daikon-noodles.
What’s it takes to turn this:
Mad skillz for starters. Or a mandolin.
(I’m mandolin-less but madskillz-full.)
And LOTS of canoodling.
Here the deal:
You julienne your daikon, sprinkle it with sea or kosher salt and let it sit. The salt extracts water from the radish and it begins to soften. The daikon gets sort-of noodley. Noodlish?
Every 20 minutes or so canoodle your noodle…..or massage your radish.
(Oh good grief. I swear I am typing this just shaking my head and wondering where this stuff comes from. )
Give it a juuzsh.
The longer you let it sit, the softer it will get. (Oh dear. This could get ugly but let’s not.)
Um…rinse the salt from the radish, drain and … boom. Delicious daikon “noodles in the raw.” I like it just like that, maintaining some of the crisp-crunch. (I plan on fermenting this batch into kimchi.)
You can also boil julienned radish until it gets super-duper soft and much more noodle-esque. Top with marina sauce and nutritional yeast or peanut sauce. Yum.
Daikons are good canoodlers.
PS- Add calories and protein and fat and all that….
**not my picture