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."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
1
ingredients
- 1⁄2 daikon radish
- 3 slices ham
- 3 tablespoons dry parmesan cheese
- 50 g daikon sprouts
- 1 egg
- 1 tablespoon butter
- salt
- pepper
directions
- 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.
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Reviews
-
Ok. So now I know. I don't like daikon. The recipe itself was very good and I will be making it again with a few modifications. I used Canadian bacon which was delicious. Next time, I'm going to use sliced potatoes instead of the daikon. The cheese and egg mixture was very yummy and I think hubby and I will really like this with potatoes instead. Thanks for giving me a great recipe to try out daikon for the first time..
Tweaks
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Ok. So now I know. I don't like daikon. The recipe itself was very good and I will be making it again with a few modifications. I used Canadian bacon which was delicious. Next time, I'm going to use sliced potatoes instead of the daikon. The cheese and egg mixture was very yummy and I think hubby and I will really like this with potatoes instead. Thanks for giving me a great recipe to try out daikon for the first time..
RECIPE SUBMITTED BY
I am currently a student at UH-Manoa, majoring in elem. education.
I've lived in (chronological order):
Miami, FL
Milwaukee, WI
Akune, Kagoshima Pref., Japan
Wakimoto, Kagoshima Pref., Japan
Takaono, Kagoshima Pref., Japan
Honolulu, HI
I've also been to Australia, Canada and Singapore.
Favorite Cookbooks - 「ひと月８０００円のおかず」by 小田真規子
One Month 8000 yen for food by Makiko Oda (8000 yen = approx US$80)
「ザ・レシピ」by 浜内千波
The Recipe by Chinami Hamanai
(If you can't read the writing above the English titles, that's because it's in Japanese font)
