Daikon could easily be marketed as the greatest beauty product known to man--or woman. It possesses the uncanny ability to cleanse the body of accumulated fat that can make the organs’ functions sluggish--and us looking as stale as we feel. As a root vegetable, daikon travels deep into the body, with its peppery taste doing the clean-up.
Dried daikon has had all its moisture removed, concentrating its cleansing properties, allowing it to travel even more deeply to cleanse and freshen various organ systems. Combined with sweet onions and winter squash that relax the middle organs, lemon juice and shiitakes to help the liver relax and rid the body of toxins, making for great heart health.
Makes 3-4 Servings
1, 3-inch piece kombu, soaked until tender, julienne pieces
1 yellow onion, thin half-moon slices
1 cup fine match stick pieces winter squash (red kuri, butternut, buttercup are best)
3 dried shiitake mushrooms, soaked until tender, thinly sliced (stems removed)
½ cup dried daikon, soaked until tender
organic soy sauce
spring or filtered water
juice of 1 lemon
1/4 cup minced fresh parsley, for garnish
Layer kombu, onion, squash, shiitake and daikon in a sauce pan. Add a dash of soy sauce and enough water to half cover the ingredients. Cover and bring to a boil over medium heat. Reduce heat to low and cook until vegetables are tender, about 40 minutes. Season lightly with soy sauce and simmer, covered, for another 7-10 minutes. Remove the cover and cook until any remaining liquid is absorbed into the dish.
Remove from heat and stir in lemon juice. Serve garnished with parsley.