I got Tokyo bekana at Union Square last week. It's very tender, more like lettuce than napa. But it is a crucifer and it was chilly, so I cooked it, albeit briefly. What I made was basically this Marha Rose Schulman recipe, with a very reduced cooking time:
use in any recipe as turnip, potato, will not get as soft or fall apart. will be sweeter. i love in soups. can just steam or boil with butter and salt.
Loved seeing you at Fork, and reading which dishes you did! And, of course you made a broccoli soup with potato and cheese- cuz I did too. I did this F&W variation- but used homemade bone broth I had. I liked it for similar reasons you mentioned for your version- plus the broth added protein! foodandwine.com/recipes/potato-and-broccoli-soup Can’t wait to try yours now!
Wayles! It was so great seeing you and meeting your husband. Wish we had more time to hang. Love the idea of using bone broth in the broccoli-cheddar soup recipe, and that F&W recipe looks wonderful. Thanks for sending! Hope to see you soon xoxo
Adding some ideas that were emailed to me here
From Hope:
I got Tokyo bekana at Union Square last week. It's very tender, more like lettuce than napa. But it is a crucifer and it was chilly, so I cooked it, albeit briefly. What I made was basically this Marha Rose Schulman recipe, with a very reduced cooking time:
https://cooking.nytimes.com/recipes/1013335-spicy-stir-fried-cabbage
I combined it with some udon I had and some smoked tofu. Totally delicious.
Wow. Currently making the cauliflower from the last post, but that broccoli chopped salad is up next. Looks delish
Hope you love both! There are periods where I feel like I live on some variation of that chopped salad bc the dressing makes so much, an it's so good.
use in any recipe as turnip, potato, will not get as soft or fall apart. will be sweeter. i love in soups. can just steam or boil with butter and salt.
Last time we got daikons, we added them to the stir-fried noodles we make instead of the carrots we usually use, and it was a success!
Love this! Sounds simple and delicious. Thanks for sharing.
Crispy daikon cakes (aka Chinese turnip cakes) are delicious.
Can easily be made vegetarian
https://thewoksoflife.com/turnip-cake-lo-bak-go/
omg I love those!! Never tried making them, but one of my favorites to order. Thanks for sending the recipe link!
This is my favorite thing to do with daikon! So fast and cozy. https://omnivorescookbook.com/braised-daikon/
Thank you!! That looks wonderful. Yum.
Beet dip sounds divine!! Thank you!
Thank you 💕
Loved seeing you at Fork, and reading which dishes you did! And, of course you made a broccoli soup with potato and cheese- cuz I did too. I did this F&W variation- but used homemade bone broth I had. I liked it for similar reasons you mentioned for your version- plus the broth added protein! foodandwine.com/recipes/potato-and-broccoli-soup Can’t wait to try yours now!
Wayles! It was so great seeing you and meeting your husband. Wish we had more time to hang. Love the idea of using bone broth in the broccoli-cheddar soup recipe, and that F&W recipe looks wonderful. Thanks for sending! Hope to see you soon xoxo
Wow, those sound fantastic!