Reprinted from Tassajara Dinner & Desserts by Dale and Melissa Kent, with permission from Gibbs Smith.
This recipe also works well with burdock root, which is incredibly energizing and cleansing. Carrots are also nice this way.
Serves 4 to 6
Sesame oil
4 cups daikon matchsticks
2 tablespoons mirin
2 tablespoons sake
Dashi or water as needed
2 teaspoons soy sauce
In a hot skillet, heat enough oil to generously coat the bottom of the pan. Sauté the daikon until it has softened and is beginning to brown. Add the mirin, sake and enough dashi to come almost halfway up the vegetables. Cook over high heat until the liquid in the pan cooks down and almost evaporates, about 20 to 30 minutes. Add the soy sauce and taste to make sure the flavors balance each other nicely. Serve hot or cold as a main dish or a condiment.
Note: Dashi is a Japanese soup stock made with kombu or kelp and often available in granulated form.
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At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
