June 25, 2013 • Nancy Wolfson-Moche

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I fasted today so my “break fast” was this evening. This daikon dish is substantial for dinner or (morning) breakfast. It was refreshing after a long, hot summer day.

serves 4-6

INgredients

For the daikon:

1-2 daikon radishes

2-3 Tablespoons coarse sea salt

a few sprigs cilantro for garnish

For the sauce:

1 cup tahini

1/3 cup chopped cilantro

¼ cup honey or maple syrup

3 Tblspns soy sauce

3 Tblspns brown rice vinegar

1 garlic clove, peeled

1 Tblspn peeled, chopped gingerroot

1 Tblspn toasted sesame oil

¼ tspn cayenne pepper plus additional to taste

1/3  cup water plus additional as needed

Process

Fill a medium sized pot with water, cook it on a medium to high flame and bring to a roiling boil.  (Note: you can cover the pot to speed up the boiling process.)

While the water boils, wash and clean the daikon radishes. Be sure to cut away any tiny white strings along the root.

Slice the daikon diagonally into ½ or ¾ inch rounds.

When the water boils, add the coarse sea salt.

Drop the rounds into the boiling water and let boil uncovered until the daikon rises to the surface of the water.  As each round comes to the surface, remove it with a slotted spoon or mesh skimmer.

Make the sauce:

In a blender combine the tahini, cilantro, maple syrup, soy sauce, rice vinegar, garlic, ginger, oil, cayenne pepper and water, and puree.  Add additional water, as needed, 1 Tablespoon at a time, until you have a creamy sauce. Add more cayenne to taste, if desired.

Arrange the daikon on a large plate.  Place a dollop (or more, to taste) of sauce on each round. Use any leftover cilantro to garnish.

This is a cleansing dish; chew each mouthful well to reap the full benefit.