Basically, build a lot of grain bowls. Or, when cooking something that needs a little zing (aka when you have no veg left and are making pantry soba with scallions, sesame oil and EBTB seasoning), top with some pickled daikon and pretend it’s gourmet. I basically ended up using it as one would watermelon radish (visually), but it does offer a punch of flavor and makes the dish taste layered without needing much else going on.
I gotta say, my favorite usage (surprisingly) was in a sandwich. I threw it on a chicken sando with some shredded cabbage and wasabi mayo which was phenom. And then on a healthy California-inspired day, I upgraded a healthy vegan sandwich (avocado, arugula, bell pepper, carrots on multigrain bread – literally no other addition oil or salt).
When I threw the last of the daikon on my turmeric fried rice today, I felt oddly accomplished. And quite frankly, relieved that this chapter of my quarantine life is over.
All said, I still appreciate the little pop of color it brings to the grey days of quarantine.