Featured Ingredient: DAIKON RADISH
White and oblong in appearance, daikon radish is actually packed with nutrients; vitamin C, enzyme diastase, fibre and vitamin P. The daikon's spiciness helps to break down toxins and prevent stomach inflammation.

In Japan, daikon is often used in stewed dishes such as "oden" and "buridaikon". However, heating reduces the nutritional benefits so it is best to eat daikon raw, either grated or in a salad. Daikon can also be used as a sauce for a common Australian dish - steak. The diastase in the daikon aids the digestion of meat and reduces excess fat absorption. Try the featured recipe for the steak sauce today, maybe with a beer, a glass of wine or dry champagne. Perfect!

How to choose daikon:
- skin should be firm to the touch,
not soft
- it should feel heavy
- if leaves remain
attached, they
should be
very green

RECIPES

Thinly Sliced Daikon Radish Salad

1/4 daikon radish (white radish)
1/2 handful baby shiso leaves
1/2 lemon
11/2 tbsp sea salt
1/2 tsp light-coloured soy sauce
1/2 tsp mirin
a pinch of katsuobushi (dried bonito flakes)

1. Peel daikon and slice into approx. 2mm pieces. If daikon is quite thick, cut in half before slicing.
2. Put daikon and sea salt in bowl, mix well and leave 5 minutes.
3. Use a grater to take a really thin layer of lemon zest. Also squeeze juice from lemon.
4. Using a strainer, quickly rinse daikon under running water to remove excess salt. Do not soak.
5. Squeeze daikon to remove excess water and put back into bowl. Add lemon juice, lemon zest, soy sauce, mirin and bonito flakes. Mix well.
6. Add baby shiso leaves just before serving.

Note: 1. If baby shiso leaves are not available, use green or purple basil.
2. If you prefer crunchier daikon, slice thicker and leave slightly longer (6-8 mins) after mixing with sea salt.

Soy & Mirin Steak Sauce with Grated Daikon Radish

1/4 daikon radish (white radish)
1 tsp grated garlic
1/2 tsp grated ginger
1 small chilli
11/2 tsp finely chopped coriander leaves
80ml soy sauce
20ml mirin
3 tsp sugar
1 tsp sesame oil
1 tsp roasted white sesame seeds

1. Grate daikon and put into fine mesh strainer. Grate garlic and ginger and keep separately. Chop fresh chilli and coriander finely.
2. Mix soy sauce, mirin, sugar and sesame oil in a bowl and slightly heat to dissolve sugar.
3. Squeeze grated daikon softly and add to the bowl with all other ingredients.

Note: It is best to grate daikon just before adding to the sauce, as grated daikon loses nutritional value over time. If making this sauce in advance, keep grated daikon separate until needed and wash quickly with running water before mixing with other ingredients. Grated daikon oxidises easily and can produce a bad odour. Be careful not to wash it too much, as this will remove all nourishment from the daikon.

Chef's Profile:
Raita Noda is renowned for opening modern Japanese restaurant, Rise, at the mere age of 26. He is currently the owner and chef of Ocean Room in Circular Quay.

Ocean Room
Overseas Passenger Terminal
Circular Quay West, Sydney
Tel: (02) 9252-9585
Web: www.oceanroomsydney.com
Opening Hours: Lunch Tue-Fri noon-3pm,
Dinner Mon-Sat 6pm-midnight