roots and greens, steamed

January 13, 2014 • Nancy Wolfson-Moche

Root vegetables are grounding and strengthening. Daikon, the conical white Asian radish, is a digestive aid that strengthens and cleanses the kidneys, aka the stress organs. Eating the root with its green tops – the whole plant – is the most balancing way to eat it. I learned to cook this strengthening, cleansing, balancing dish from my awesome teacher Denny Waxman and his wife, Susan.  I am grateful to them for introducing me to daikon and to many foods.


serves 4


2 daikon radishes, with green tops

1 Tablespoon soy sauce

Process   Separate (by cutting or tearing) the green tops from the daikon roots.


Wash the greens well. Scrape any tiny white “hairs” and brown spots from the daikon roots and rinse them well. Slice the daikon root diagonally into quarter-inch-wide oblong discs.


Cut each disc into about 12-18 small square pieces


and place them in a steamer basket.  Chop the leaves into similarly sized small pieces


and layer them on top of the daikon pieces in the basket.


Place about 1-2 inches of water in the steamer pot; cover and bring to a boil. Place steamer basket in the steamer pot; cover and allow to steam for about 8 minutes.  Add the soy sauce and simmer for another minute.


Remove from pot and serve.

©Nancy Wolfson-Moche 2014

Icing on the Cake: Testimonials

S has ****LOVED*** this class!
Thank you so much for all you have taught her and all the ways you've helped her develop even more of a passion for food, eating and Jewish culture.

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