Furofuki Daikon
You will feel cleansed with this delicious combination of crunchy daikon radish (long white radish) with soft leek, shiitake mushroom and kombu seaweed.
Ingredients
a few pieces of kombu (or wakame) seaweed
½ daikon radish, peeled and sliced into 1-2 cm rounds
½ leek, sliced in half long-ways, washed and sliced into 3-4 cm lengths
3 dried shiitake mushrooms, snapped into small pieces
sea salt
Method
Layer into the pot in the following order: kombu, daikon, leek, mushrooms.
Cover the vegetables with water and add about ½ tsp sea salt to taste (start with less and add more later if needed)
Cover with a lid and simmer gently until the vegetables are tender.
Season with more salt, or a little shoyu, if necessary.
Serve the vegetables over brown rice and drink the warm stock in a small tea cup.
