Miso-Braised Daikon
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 1 Daikon Radish (600-700g), cut into 1.5 inch rounds
  • 3 c Water
  • 2 Tbsp Miso
  • 1 Tbsp Extra Virgin Coconut Oil
  • 2 Kombu Sheets
  • ¼ tsp dried Turmeric (1/2 tsp if using fresh)
  • 1.5 tsp Lemon Juice
  • 1 bunch Green Onions, thinly sliced (whites separated from green)
  • Sea(weed) salt to taste
  • Several grinds of black pepper (to enhance turmeric absorption)
  1. In a 11-ish inch pan, bring the Water, Miso, Kombu, Turmeric, white part of the Green Onions and Coconut Oil to a boil and turn down to a simmer.
  2. Stir to dissolve the miso and add the daikon.
  3. If the daikon isn't submerged, put the lid on for the first 15 minutes (don't worry about it if it is submerged).
  4. Let simmer, flipping the daikon over once or twice once the water level drops, for about 45 minutes (make sure the seaweed and daikon aren't sticking to the bottom).
  5. The daikon should be cooked and the liquid should be mostly evaporated, leaving a thick gravy.
  6. Add the lemon juice and pepper, toss the daikon around (taste for salt) and plate.
  7. Sprinkle with the green part of the green onions and serve.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/roots/miso-braised-daikon/