Pan-Seared Radishes with Miso Butter

Vegetarian
Gluten Free
Pan-Seared Radishes with Miso Butter
35 min.
4
133kcal

Suggestions

Looking for a simple yet flavorful side dish that's both vegetarian and gluten-free? Look no further than this Pan-Seared Radishes with Miso Butter recipe! This dish is not only delicious but also packed with nutrients, making it a perfect addition to your dinner table. Ready in just 35 minutes, it's perfect for a weeknight meal or a special occasion.

This recipe serves four and comes in at a modest 133 calories per serving, making it a guilt-free indulgence. The star of the dish is, of course, the radishes. Not only are they incredibly versatile and packed with nutrients, but they also impart a delightful crunch and a hint of peppery flavor that's sure to impress your taste buds.

The secret to this dish lies in the miso butter, which adds a savory, umami depth of flavor that perfectly complements the radishes. The togarashi powder adds a subtle heat that balances out the richness of the butter, while the radish tops add a peppery note and a pop of color.

To make this dish, you'll need a few simple ingredients, including radishes, red miso paste, unsalted butter, vegetable oil, and togarashi powder. With just a few steps, you'll have a stunning side dish that's sure to impress your friends and family. So why not give Pan-Seared Radishes with Miso Butter a try? Your taste buds will thank you!

Ingredients

  • servings kosher salt 
  • 0.3 teaspoon konnyaku powder 
  • tablespoons miso paste red at room temperature
  • bunches radishes with their tops
  • 0.3 teaspoon rice vinegar 
  • tablespoons butter unsalted at room temperature ()
  • tablespoons vegetable oil 
  • tablespoons water 

Equipment

  • bowl
  • frying pan
  • tongs

Directions

  1. Place the butter, miso, and togarashi in a small bowl and mash with the back of a spoon until evenly combined; set aside.
  2. Cut the leafy tops from the radishes. Coarsely chop, wash, and dry the tops; set them aside. Wash the radishes, trim the stem ends, and halve them (quarter them if they’re large) and set aside.
  3. Heat the oil in a large frying pan over medium-high heat until shimmering.
  4. Add the radishes and arrange them cut-side down in a single layer. Season with salt and sear until golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown and the radishes are crisp-tender, about 3 to 5 minutes more.Reduce the heat to medium.
  5. Add the radish tops, 1 tablespoon of the water, and salt to taste. Cook, tossing occasionally with tongs, until the tops are completely wilted, about 2 minutes.
  6. Remove the pan from the heat.
  7. Add the butter-miso mixture and the remaining tablespoon of water and stir until the butter-miso mixture melts and coats the radishes and radish tops.
  8. Add the vinegar and stir to combine. Taste and season with salt as needed.

Nutrition Facts

Calories133kcal
Protein4.1%
Fat85.65%
Carbs10.25%

Properties

Glycemic Index
58.75
Glycemic Load
1.32
Inflammation Score
-2
Nutrition Score
3.0426086757494%

Flavonoids

Pelargonidin
23.67mg
Kaempferol
0.32mg

Nutrients percent of daily need

Calories:133.32kcal
6.67%
Fat:13.03g
20.04%
Saturated Fat:4.73g
29.57%
Carbohydrates:3.51g
1.17%
Net Carbohydrates:2.45g
0.89%
Sugar:1.23g
1.37%
Cholesterol:15.05mg
5.02%
Sodium:553.12mg
24.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.4g
2.81%
Vitamin K:15.97µg
15.21%
Vitamin C:5.55mg
6.73%
Manganese:0.1mg
4.99%
Vitamin E:0.72mg
4.8%
Fiber:1.06g
4.24%
Vitamin A:184.95IU
3.7%
Calcium:30.95mg
3.1%
Potassium:107mg
3.06%
Copper:0.06mg
2.85%
Phosphorus:28.18mg
2.82%
Folate:11.2µg
2.8%
Zinc:0.33mg
2.2%
Vitamin B6:0.04mg
2.19%
Vitamin B2:0.04mg
2.17%
Iron:0.37mg
2.06%
Magnesium:8.12mg
2.03%
Selenium:0.89µg
1.28%
Source:Chow