Stuffed Daikon with Wasabi Sauce

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1 Daikon radish

¼ cup chopped button mushroom

¼ cup chopped carrot

¼ cup chopped cucumber

½ teaspoon wasabi

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

To make the wasabi sauce, mix wasabi, soy sauce, rice vinegar and sesame oil.

Peel and cut the daikon into 1-inch thick rounds. Cut out a hole from each round, don’t cut through the bottom.

Put some mushroom, carrot and cucumber in each Daikon round, then steam for 15 to 20 minutes, until soft but not mushy.

(You can use the remaining mushroom, carrot, cucumber and the daikon that you cut out from the round to make other dish, or steam in a separate bowl. You can also serve the raw daikon with wasabi sauce.)

Place the stuffed daikon on some salad greens. (optional)

Pour wasabi sauce over stuffed daikon.

10 servings

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