Gastronomixs

Daikon radish with crispy rice

Daikon radish has a slightly milder flavour than a 'normal' radish. They come not only as white, but also as red radishes.

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Makes 4 pieces.

Daikon radish with crispy rice

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Ingredients

200

g

black rice

4

 

daikon radishes

Preparation method

  • Cook the black rice until done and let the grains dry well on a silicone sheet in a drying cabinet or an oven at approximately 60°C.
  • Cover the bottom of a pan with a deep layer of oil and heat to approximately 200°C.
  • Puff the dried rice in the oil.
  • Let drain well on paper towels.
  • Grind the rice finely in a blender until you have a coarse meal, and fill a small flowerpot to give it the appearance of being filled with earth.
  • Blanche the daikon radishes and immerse in ice water immediately.
  • Stick the daikon radishes in the rice.

Serving suggestions

  • As an aperitif snack or in an assortment of amuse-bouches.
  • As cocktail snack, with different types of vegetables.
  • As a component in a composition with red beet, avocado, mushrooms, or artichoke.

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