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Fresh Daikon and Kombu with Orange Sauce

A completely unique side dish, I combine a wee bit of sea vegetable with daikon and greens and a delicate orange sauce. So yummy. 


1-3-inch piece kombu, soaked until tender and sliced into small pieces
2 cups daikon, sliced into 1/4-inch rounds 
generous pinch chili powder or shi-chi-mi (an Oriental hot pepper condiment)
spring or filtered water 
2 cups leafy green vegetables, like mustards or watercress, diced 
juice of 1 orange

Place kombu pieces on the bottom of a deep skillet. Arrange daikon slices on top. Sprinkle generously with chili powder and add a small amount of water to steam the vegetables. Cover and bring to a boil. Lower heat and simmer for about 5 minutes, until daikon is just tender. Add diced greens to pan and re-cover, steaming until the greens are bright green. Remove vegetables from skillet and transfer to a serving bowl. Drizzle with fresh orange juice and toss to mix ingredients. 


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