Long a staple in Asian cuisines, daikon’s versatility seems endless. Slightly bitter, with a light, crunchy texture, it’s a great complement to rich meat dishes, or simply serve it on its own. Try it grated and lightly dressed, pickled, added to stews and soups, mashed and formed into cakes, and much more. I immediately think of my favorite sandwich the Banh Mi http://moderndayforager.com/2013/07/13/mdfs-banh-mi-sandwich/
Super simple roasted chicken…
Roast Chicken with Daikon
3 tbsp. butter
2 lbs. daikon, peeled and cut into 4″ sticks
Salt and freshly ground black pepper
1 4-lb. chicken
1. Preheat oven to 375°. Melt butter in a small saucepan over low heat. Toss daikon with 2 tbsp. of the melted butter, season with salt and pepper, and scatter in a single layer in a roasting pan.
2. Rinse chicken, pat dry, then season inside and out with salt and pepper. Place chicken on top of daikon, brush with remaining 1 tbsp. butter, and roast for 1–1 1⁄2 hours, occasionally stirring daikon to coat well with pan juices. Allow chicken to rest for 10 minutes before carving.