Gin-Soaked Daikon Ohitashi
Daikon radish is a large, white root vegetable with a crunchy texture and a mildly peppery, slightly astringent flavor that is often considered bland or watery. This take on a traditional ohitashi-style dish celebrates daikon's natural flavor and elevates it to new heights.
In ohitashi, vegetables are typically blanched to enhance their ability to absorb a lightly-seasoned, umami-enriched sauce. In this version, we skip the blanching step because the daikon's porous texture readily absorbs the gin, which brings out its umami and subtle sweetness, while its botanical and slightly bitter flavor complements the daikon's natural astringency. We top the gin-soaked daikon with blue cheese, which adds an extra layer of richness and pungency, as well as protein, and a creamy contrast that balances the dish's texture.
Daikon is a winter vegetable that is commonly used in warming soups and stews in Japanese cuisine. However, this recipe offers a refreshing and unique way to enjoy daikon during the colder months as an appetizer or side dish. The dish's light, zesty flavor contrasts with the heavier and heartier dishes typically served in winter. The gin's botanical and slightly bitter note gives the dish a wintry feeling, while the blue cheese's rich, creamy touch is both comforting and refreshing. The result is a dish that's perfect for any time of the year.
Gin-Soaked Daikon Ohitashi
Gin-Zuke no Daikon no Ohitashi : ジン漬けの大根のお浸し
Serves 4
Main Foods
Daikon Radish, 1/4 lb. (125 g)
Seasonings
Gin, 1 tablespoon, to taste — See Note
Blue Cheese, 1-2 tablespoons, as desired
Directions
Peel the tough outer skin of the daikon using a vegetable peeler. Using a wide blade vegetable peeler, shave the daikon from top to bottom into short, wide ribbons. Rotate the daikon as you go to ensure even slices.
Place the daikon ribbons in a bowl or serving dish. Sprinkle the gin over the top, and toss with chopsticks or lightly massage with your hands. Let the daikon rest in the gin for 30 seconds, then drain off any excess liquid.
Cover the bowl or serving dish with plastic wrap and refrigerate for at least 30 minutes, or until ready to serve.
Serve
When ready to serve, crumble the blue cheese over the top of the daikon ribbons. Enjoy immediately. If there are leftovers, store them in the refrigerator for up to one day.
Note
When selecting gin for this recipe, look for options that have a relatively high umami content. Some distilleries, such as Sakurao Distillery in Hiroshima City, have specifically crafted their gin to have an elevated umami profile. While gin itself is not typically associated with umami, these types of gins can enhance the natural umami flavors in the daikon.
Variations
For blue cheese variation: Any tangy, crumbly blue cheese, such as Roquefort or Gorgonzola, would work well in the recipe. You could also try a similar cheese, like feta or goat cheese, for a slightly different flavor profile. For a seasonal twist, experiment with a harder cheese like pecorino, which has a nutty taste that complements the gin-soaked daikon.
For vegan/vegetarian variation: To make this recipe vegan or vegetarian, skip the cheese and top the gin-soaked daikon with a sprinkle of toasted walnuts or pecans for added crunch and nuttiness. Alternatively, you could use a vegan cheese substitute, such as a tangy and creamy vegan blue cheese or goat cheese alternative.
From left to right: Sakurao Distillery’s special edition “Hamagou,” “Original,” and “Limited” gins.