Ever since I made Balsamic Radishes using the recipe from Kalyn’s Kitchen a few years ago, I have been obsessed with cooked radishes. I cannot begin to express just how much I adore them. By cooking them, normally super peppery radishes are toned down, turned into milder, slightly sweet versions of their raw selves.
And when they are well-seasoned, like the balsamic ones, Grilled Radish Packets or these simple Asian-inspired Soy-Ginger Sauteed Radishes, they become this incredible veggie — firm but silky and practically screaming with flavor. This particular recipe has that sweet-saltiness thanks to the five second soy-ginger sauce that finishes these babies off. So good.
So you know, this dish serves two. Unless, of course, you love them like I do and you accidentally-purposely eat them all by yourself. Don’t worry, I won’t tell!
- 1 tbsp olive oil
- 1 bunch radishes, washed and quartered
- Kosher salt
- 1 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- ½ tsp fresh grated ginger
- Heat the olive oil in a medium skillet over medium heat until it's really hot, but not quite smoking. Add the radishes and sprinkle with salt. Cook, stirring and flipping occasionally, for 4-6 minutes, until they start to brown lightly.
- Meanwhile, whisk together the soy sauce, rice vinegar and ginger. Once the radishes are browned, pour in and stir vigorously. Once the radishes are coated and all the liquid evaporated (about 1 minute), remove the pan from heat and immediately transfer to a serving dish.
- Serve immediately.