The sweet taste of carrot and onion adds flavor to this dish.
A daikon stand outside of a store in Japan
大根
daikon
"long root" (Japanese)
Serves 4
1 (3-inch/12-cm) diced of organic kombu* soaked about 5 minutes, then sliced thinly
1 or 2 dried organic shiitake mushrooms, soaked until tender and thinly sliced
1/2 cup (65 g) dried organic daikon, soaked about 10 minutes
1 organic onion, cut lengthwise into thin half-moon slices
1 organic carrot, cut into thin matchsticks
water
soy sauce or gluten-free liquid aminos
i /long e/
一 /ichi/ 1. Place the kombu in the a small skillet.
二 /ni/ 2. Add the shiitake, daikon, onions, and carrots.
三 /san/ 3. Add water to half cover the ingredients, use the soaked liquid from the mushrooms.
四 /shi/ 4. Bring to a boil, cover, and cook on a low heat for about 35 minutes.
五 /go/ 5. Season with a little soy/liquid aminos and simmer another 10 minutes.
六 /roku/ 6. Remove the cover and simmer until any remaining liquid has been absorbed.
七 /shichi/ 7. Place in a bowl and serve.
*
昆布 /konbu/ kombu: an edible kelp
椎茸 shiitake mushrooms: may help fight cancer, boost immunity, and support healthy heart
大根 daikon: mild-flavored winter radish, native to East Asia
玉ねぎ /tamanegi/ onion: contains antioxidants and compounds that fight inflammation
にんじん /ninjin/ carrot
水 /mizu/ water
しょうゆ /shōyu/ soy sauce
Try "Daikon Salad"
