Behold, the humble red radish, my namesake. Broiled, the bite goes away and they almost resemble baby red potatoes – I’m not kidding – but with a tiny kick remaining… and NO CARBS, BABY. My husband mowed ALL of these (I had a dainty few). OK maybe 2/3 him, 1/3 me. LOL. My point is, they’re really good. I feel like this could be the next cauliflower. (Veggie that gets all kinds of star treatment due to being a carb stand-in!)
One thing I heart about Mark Bittman (extremely prolific cookbook author and NYTimes columnist… I’m a total fangirl!) is that he introduces new techniques you can use on REGULAR FOOD for new and fun results. I am really digging Bittman’s new How to Cook Everything Fast: A Better Way to Cook Great Food cookbook and I am sure I’ll be doing more recipes from it. It is in the Amazon top 20 despite having launched, I don’t know, a week ago? Such is the power of fast, healthy recipes!
I did change one thing – you only need half the marinade/sauce. Which is nice and thrifty and works just as well! I often find with recipes that call for marinade or sauce, half works just as well. Because otherwise you throw a lot away. Do you find that as well?
BLISTERED RADISHES WITH SESAME SOY SAUCE
Adapted from How to Cook Everything Fast: A Better Way to Cook Great Food
2 T. dark sesame oil (the kind that tastes like sesame)
1 T. soy sauce
1/2 tsp honey (or 1 tsp. mirin – sweetened sake)
1 lb. red radishes
Flaky sea salt, such as Maldon
Optional: sliced green onions for garnish
Equipment: Mixing bowl; rimmed baking sheet. Don’t use a silpat or parchment paper – you gotta broil these babies. I killed a silpat. Have mercy.
Turn the broiler to high and position the rack 4 inches from the heat.
In a large mixing bowl, whisk together the sesame oil, soy sauce, and honey or mirin. Trim the radishes and halve them. Add to bowl and mix all.
Grease your baking sheet. Place the radishes on the baking sheet – remove them from the bowl with a slotted spoon, because you want them to be dry-ish for a nice charring / blistering effect, and set aside any remaining marinade for a dipping sauce. Place the little dudes on the baking sheet. OK here I have to confess, I didn’t properly read the directions, and put them all with the red side up, but the original instructions say to do it with the cut side up. Oops. Probably either is fine because the skin got nice and charred and blistered and delicious – and I expect the same would happen on the cut side – so whatever! 🙂
Broil those little guys for 2-5 minutes until they are slightly charred. Serve warm or at room temperature, sprinkled with flaky sea salt, and garnished with sliced green onions if you like. Dip in the sesame-soy dipping sauce. Enjoy!!