What do you usually do with his daikon? I use this in seafood sinigang and salmon head miso soup.

What does Culinaly usually do with his daikon?

I use this in seafood sinigang and salmon head miso soup.

I need just one more recipe.

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  1. 1 month ago
    Anonymous

    Maangchi has loads

    • 1 month ago
      Anonymous

      Up her twat?

      • 1 month ago
        Anonymous

        would

  2. 1 month ago
    Anonymous

    Shove it up your ass.

  3. 1 month ago
    Anonymous

    Daikon is a great hotpot ingredient, I like sichuan style hotpot.

    • 1 month ago
      Anonymous

      Hotpot is disgusting though.

      • 1 month ago
        Anonymous

        Hotpot is whatever you want it to be. If you're incapable of making hotpot that suits your own tastes you aren't a good cook.

        • 1 month ago
          Anonymous

          Ive had hotpot with people from china and was horrified by it. They just toss ribeye in with no searing so it tastes like overcooked garbage. They eat intestines and weird stringy things that taste like what I assume cum tastes like. Never doing that shit again.

          • 1 month ago
            Anonymous

            hotpot is literally build-your-own-soup so you put whatever you want in it sweetie

            • 1 month ago
              Anonymous

              t. never actually had hotpot

          • 1 month ago
            Anonymous

            intestine rules in hotpot though

    • 1 month ago
      Anonymous

      What spices do you use?

      • 1 month ago
        Anonymous

        Minced green onion (white part only for the base, green parts cooked in hotpot), garlic, thai red chilis, ginger, Sichuan and white peppercorns, doubanjiang, Shaoxing wine, soy sauce, a little sugar and MSG.

  4. 1 month ago
    Anonymous

    Oden, or stews, or curry

  5. 1 month ago
    Anonymous

    >his

  6. 1 month ago
    Anonymous

    Steam-curried with fishballs.

  7. 1 month ago
    Anonymous

    Japanese lumberjack or any similar fish + daikon + a few slices of ginger + dashi + soy sauce + sake/cooking wine + mirin + sugar

    • 1 month ago
      Anonymous

      daikon buri

  8. 1 month ago
    Anonymous

    How does Belldandy do it?

  9. 1 month ago
    Anonymous

    Daikon poripori is great

  10. 1 month ago
    Anonymous

    Looks beautiful for cramming

    • 1 month ago
      Anonymous

      >cramming
      Why does this make me think of anal

      • 1 month ago
        Anonymous

        I thought he meant cramming those to his mouth.

  11. 1 month ago
    Anonymous

    Soba noodles with grated daikon.

  12. 1 month ago
    Anonymous

    >cut it up and marinate with shio koji
    >grate and eat with mackeral
    >add to miso soups or nabe
    >takuan

  13. 1 month ago
    Anonymous
  14. 1 month ago
    Anonymous
  15. 1 month ago
    Anonymous

    Manure crop

  16. 1 month ago
    Anonymous

    Pickled, and radish cake https://www.youtube.com/watch?v=B_0ufsgkL7o

  17. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      i've had fun times with some dyke-ons myself.

  18. 1 month ago
    Anonymous

    Daikon salad is recommended.
    with a soy sauce dressing.

  19. 1 month ago
    Anonymous

    Ilish fish is best

  20. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      A new one?
      But the dog is already dead. Why not just get a new dog?

  21. 1 month ago
    Anonymous

    I made this spicy seasoned pickled daikon yesterday and it slaps.
    You'd have to pickle it first though to turn it into danmuji though. I just bought it pickled.
    https://ahnestkitchen.com/food/danmuji-muchim

  22. 1 month ago
    Anonymous

    tastes like foot

  23. 1 month ago
    Anonymous

    I just pickle it or eat it with hotpot. You could probably make some soup with it just like a wintermelon with pork (ground like a paste or pork belly) and a few egg drops if you want.

    • 1 month ago
      Anonymous

      I prefer to put daikon in beef soup. Just brown some beef shank, cover with water, add chopped daikon and salt, simmer for 2 hrs. Fricking delicious on noodles with some sriracha, or with rice for breakfast (good for hangovers).

  24. 1 month ago
    Anonymous

    I chop them up and use them in Kimchi

  25. 1 month ago
    Anonymous

    Pickled daikon

    • 1 month ago
      Anonymous

      post your recipe or frick off

    • 1 month ago
      Anonymous

      >Pickled daikon
      https://www.justonecookbook.com/pickled-daikon-with-shio-koji/

  26. 1 month ago
    Anonymous

    I shred it with carrots and sweet pickle it. It’s a nice condiment for a variety of things.

  27. 1 month ago
    Anonymous

    Is the only way I eat it

  28. 1 month ago
    Anonymous

    >What does Culinaly usually do with his daikon

  29. 1 month ago
    Anonymous

    >What does Culinaly usually do with his daikon
    Lock him up and thow away the key.

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