Prep 10 mins
Cook 10 mins
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.
- 1⁄2 daikon radish
- 3 slices ham
- 3 tablespoons dry parmesan cheese
- 50 g daikon sprouts
- 1 egg
- 1 tablespoon butter
- 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.
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..