Daikon! With a taste like a very mild red radish, a look like an oversized albino carrot, and the texture of a raw potato, this East Asian radish is the most cultivated vegetable in Japan (by land use) and for good reason. Daikon is often used to add a crisp freshness to salads, as a crunchy base for pickling, in stir fries, and generally makes itself home in a large number of Asian dishes.
Much like with cucumber vodka, an infusion with daikon is light, fresh, and crisp. Daikon are commonly found in Asian markets but increasingly found in more mainstream produce shops as well. When choosing, look for bright white, preferably with the greens still attached, and a fresh smell.
- 1 daikon
- Peel the daikon and cut into roughly 1″ cubes.
- Add daikon to a glass jar and just barely cover with vodka. Shake well.
- Store in a cool, dark place for 10 days, shaking occasionally.
- Pour through a metal strainer and refrigerate. Best if used within 3 months.
Tips: Older, long-stored daikon sometimes have this rancid kind of smell which should be avoided at all costs (they are still relatively OK to eat that way, but the funky odor will be imparted in the vodka as well).
Give it a try in:
- Anything from the cucumber page
- With ginger ale
- To give sake or plum wine a bit of a kick
- 2 oz daikon infused vodka
- 1 oz lime juice
Shake all ingredients in ice and strain into a cocktail glass, shooter, or on the rocks.
Sushi Lunch Martini
- 1.5 oz daikon infused vodka
- 1.5 oz ginger infused vodka
Shake all ingredients in ice and strain into a cocktail glass.