After peeling and julienning we squeezed as much water out as we could, and then cooked even more water out of it. Then I drained it, sauteed some chopped onion in a little oil, put it back in the pan with with onions and butter, granulated garlic, and seasoned salt, and finished it off (it was already soft) on high heat, stirring and scraping the pan as it browned. At the very end I added a drained can of shitake mushrooms; as soon as those were heated through, we ate it with some broiled rare steaks. It was DELICIOUS! No "radish" taste whatsoever, excellent taste and texture both. We will definitely be making this again!
The daikon was 79¢, the onion was about 35¢, I used a half-stick of butter for 25¢, and the steaks had been on sale but weren't in the original package; I'd bought a large pack and rewrapped them before freezing...but I'm sure that they weren't more than a buck each.
Earlier in the day I had had a couple of mozzarella string cheese pieces, and had a dish of SF ice cream with whipped cream for dessert. It was really a one-meal day.
What a great supper, and a great daikon experiment!
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