Saturday, November 19, 2011

Nourishing and Cleansing Daikon Nishime

As the North Wind comes blowing through the Valleys of Vermont, the Mountains are awash with shades of brown and speckled with Evergreens. The sky is overcast shades of dove grey and mauve. This inspires me to pull out my heaviest pot and make one of my favorite nourishing and cleansing dishes.

In honor of our upcoming Thanksgiving Holiday. I have decided to go back to my "Root's" in appreciation for the Kushi Institute in Becket, Massachusetts. I learned so much while studying and working there as a Head Chef. 
This is a simple method of preparing Vegetables which is helpful in restoring strength and vitality to someone who has become physically weak. Consider adding this dish to your meal plan two to four times per week.
Daikon Nishime
Nishime style cooking is a very comforting, relaxing way to cook. It's basically a Japanese slow braising technique that uses very little water, and increases the nutritional value by adding the sea vegetable kombu.

Daikon Radish
1 Large Daikon Radish
1 Three inch Piece of Kombu Seaweed 
1/2 Cup Spring Water
Kombu Seaweed
Use a heavy pot with a heavy lid or cookware specifically designed for waterless cooking
Soak a 2 to 3 inch piece of kombu until soft and cut into one-inch-square pieces
Place kombu in bottom of pot and cover with water
Add daikon which should be sliced into 1-inch Rounds
Sprinkle a few drops of Wheat Free Tamari over the Daikon Radish
Cover and set flame to high until a high steam is generated
Lower flame and cook peacefully for 15–20 minutes
If water should evaporate during cooking, add more water to the bottom of the pot
When the Daikon is cooked through, add a few more drops of tamari soy sauce
Replace cover and cook over a low flame for 2–5 minutes more
Remove cover, turn off flame, and let the Daikon sit for about two minutes 
You may serve the cooking juices along with the dish, as it is very delicious
Garnish with finely sliced Scallions, Parsley or my choice Lemon Zest 
You may also like to try one of the following combinations:
Carrot, Cabbage, Burdock, Kombu
Carrot, Lotus, Burdock, Kombu
Daikon, Shitake Mushroom, Kombu
Turnip, Shitake Mushroom, Kombu
Onion, Cabbage, Winter Squash, Kombu
Onion, Kombu
Note: It is not advisable to cook only carrot and daikon or carrot and turnip together, except when using additional vegetables.

Daikon cleanses the blood, promotes energy circulation and increases metabolic rate. It contains diuretics, decongestants and, in terms of phytochemicals, the digestive enzymes diastase, amylase and esterase. This makes it a primary ingredient in many home remedies.


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