Servings: 6 people
Combine daikon, orange juice and salt in a pan in a single layer.
Set pan over medium heat and cook until orange juice evaporates below the surface of the daikon
Flip the slices carefully after about 20 minutes, as they will be soft and you don't want to break them.
After about 10 minutes began continuously basting the daikon by spooning the reduced OJ on top.
Add Aleppo the last minute or so of cooking and then serve.
- If daikon is not available in your area, try using a different kind of radish.
- Note one daikon root has a range of flavors: (1) the part closest to the leaves is said to be the sweetest, (2) while the end of the root has the most bite to it (3) and the middle is somewhere in between.
- Daikon doesn't necessarily have to be peeled, but they do need a good scrubbing.
- Use a mandolin slicer to ensure evenly cut pieces and to cut down on prep time
Serving: 0g | Calories: 58kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 793mg | Potassium: 341mg | Fiber: 1g | Sugar: 10g | Vitamin A: 306IU | Vitamin C: 64mg | Calcium: 27mg | Iron: 1mg
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