Daikon Steak with Wakame Pesto
Slow-cooked daikon is a key way to enjoy the daikon flavour. It brings out the sweetness. You can eat daikon steak simply with salt and pepper, but wakame sauce is a fabulous taste combination and provides double the alkalizing effect.
Recipe For Daikon Steak
- 1 daikon, peeled and sliced into 3 cm (1 in) chunks
- 1 tbsp neutral taste oil
- Lemon zest, for garnish
- Heat a frying pan over medium heat. Pour in the oil and place the daikon then reduce the heat to low. Place a lid on the pan and cook slowly for 15 minutes or until golden. Turn over the daikon and cook for a further 15 minutes.
- Serve the cooked daikon with the wakame sauces and lemon zest.
When daikon is cooked very slowly, it will bring up its sweetness. You can also cook in the oven after coating the daikon with oil.
Recipe For Creamy Wakame Pesto
A fabulous way to eat wakame. I love putting this on fresh, grilled, baked or steamed veggies, udon noodles and rice. We also found out it goes well with oven-baked chips during photo shooting of this book. If you are a non-vegetarian, This alkaline sauce is a great neutraliser to eat with white fish and chicken since they are acidity food.
- 80g (3oz) Wakame (soaked with water and squeezed after getting soft)
- 3 tbsp olive oil
- 2 tsp lemon juice
- 1 tsp salt
- 4 tbsp soy milk
Place all the ingredients in a food processor and process until smooth
Wakame‘s saltiness varies from brand to brand. Please adjust the amount of soy sauce to your liking.
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