Smashed Radishes in Soy Dressing
Authentic Chinese side dish that combines the peppery flavor of radishes with a savory, slightly tangy with a hint of sweet soy dressing. The radishes are gleefully smashed allowing them to soak up the flavors of the dressing.
Yield
8 servingsPrep
10 minCook
0 minReady
60 minWhere did this recipe come from?
The history of smashed radishes with soy dressing as a Chinese side dish is a delightful and flavorful culinary tradition rooted in ancient Chinese cuisine.
Radishes have been cultivated in China for thousands of years, with some records indicating their presence as far back as the Han Dynasty (206 BC-220 AD).
The use of soy sauce in Chinese cooking can also be traced back to ancient times, with the earliest known reference to soy sauce appearing in the Eastern Han Dynasty (25-220 AD).
Smashed radishes with soy dressing, also known as "蘸酱萝卜" (zhàn jiàng luó bo) in Chinese, is a simple yet delicious side dish that showcases the natural flavors of the radish.
The dish involves lightly smashing the radishes to enable the dressing to penetrate the flesh of the radish and then tossing them in a savory soy dressing.
The dressing typically consists of soy sauce, vinegar, sugar, and sometimes a touch of sesame oil or ginger for added depth such as in this recipe.
This side dish is tasty and visually appealing, with the vibrant red color of the radishes contrasting beautifully with the rich brown dressing.
It's a perfect accompaniment to various main courses and will impress your dinner guests with its unique combination of flavors and textures.
Smashing radishes? I'm in!
Picture this: a serene gathering of radishes, gently laid out on a cutting board, blissfully unaware of the culinary adventure that awaits them.
With a swift and measured strike, we'll smash these unsuspecting little fellows, transforming them into delectable morsels that will tantalize your taste buds.
Let's not confuse this smashing with venting frustrations, for that would be a grave injustice to the noble radish.
No, this is an act of culinary artistry, a delicate dance between vegetable and chef, resulting in a symphony of flavors that will delight even the most discerning of palates.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
radishes
red, fresh |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
rice vinegar
or white vinegar |
|
| 1 | teaspoon |
sugar
|
|
| 3 | teaspoons |
soy sauce, tamari
|
|
| 3 | tablespoons |
peanut oil
or extra-virgin olive oil |
|
| 1 | teaspoon |
sesame oil
|
|
| ¼ | teaspoon |
ginger juice
fresh minced |
* |
| 1 | x |
cilantro
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
radishes
red, fresh |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
rice vinegar
or white vinegar |
|
| 5 | ml |
sugar
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 45 | ml |
peanut oil
or extra-virgin olive oil |
|
| 5 | ml |
sesame oil
|
|
| 1.3 | ml |
ginger juice
fresh minced |
* |
| 1 | x |
cilantro
for garnish |
*
|
Directions
Remove tops and root ends from the whole radishes; wash well.
Using a cast iron, a heavy pan, or the bottom of a heavy drinking glass, about 2 inches across the base, hit radishes on the side to crack them - not mash them - so the dressing can get into the flesh.
Note: Avoid rendering a crushing blow no matter how you feel that day.
Place the radishes into a bowl and sprinkle, tossing to coat with the salt; set aside for about 15 to 20 minutes at room temperature.
Meanwhile, combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil, and fresh ginger juice in a small bowl, stirring to mix and dissolve the sugar.
Double the amount of vinegar for a slightly sharper taste, if desired.
Drain the accumulated liquid from the radishes (salt will have drawn off a fair bit of water); taste, rinse, and drain thoroughly if the radishes are too salty for your tastes.
Pour the dressing over the radishes, toss to coat, cover, and refrigerate for 30 minutes.
If you make this dish beforehand, pour on the dressing 30 minutes before serving.
Immediately before serving, transfer radishes to the serving dish; garnish with cilantro and serve.
