Every year on December 23, the city of Oaxaca, Mexico, celebrates the Night of the Radishes, when the zocalo (central square) comes alive with music and dancing, and sculptures and decorations made entirely of radishes. By the time my husband Ted, Cousin Martin and I arrived in Oaxaca a few days after the festival for New Year's Eve, the radishes were gone, not only from the zocalo, but also, it seemed, from every menu in town. So, instead of sharing a Mexican recipe for radishes, I offer this simple side dish with a maple miso glaze. If you can't find miso at your supermarket (it will be in the refrigerated or produce section), you can buy it in any Asian market. Sweet, salty, easy, and oh-so-red. Serve these radishes hot or cold.
Maple miso glazed radishes
1 Tbsp maple syrup
1/2 tsp grated ginger root
1 level Tbsp mild miso
1/2 tsp sesame oil
1-1/2 tsp rice vinegar
1 Tbsp + 1 tsp vegetable or rice bran oil
3 cups trimmed and quartered radishes
In a small bowl, whisk together the maple syrup, ginger, miso, sesame oil, rice vinegar and 1 teaspoon of vegetable oil. Add 2 tablespoons of water, and whisk again. Set aside.
In a nonstick frying pan, heat the remaining 1 tablespoon of vegetable oil. Sauté the radishes over low-medium heat for 3-4 minutes, until they are translucent.
Add the maple miso mixture to the pan, reduce heat to simmer, and cook, uncovered, 3-4 minutes, until the radishes are glazed and most of the liquid has evaporated.
Remove from heat, and serve hot, at room temperature, or chilled.
Other recipes that use these pantry ingredients:
Asian sugar snap pea salad with radishes and edamame, from Kalyn's Kitchen
Snap pea and radish slaw, from Sass & Veracity
Pickled radishes, from David Lebovitz
Pan roasted radishes, from I Breathe... I'm Hungry...
Grilled radish packets, from Sarah's Cucina Bella
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