Daikon Radish with Miso Sauce

Categories: Lung Fluid Xu, Lung Phlegm Cold, Lung Phlegm Heat, Lung Yin Vacuity

Lung dryness with hard to expectorate phlegm

Daikon Radish with Miso Sauce

Daikon radish with a miso sauce can help transform phlegm, which will help clear the lungs. It also gently moistens the lungs to protect them from becoming dry. It is a colder recipe and can help with warm phlegm. This would be good for a person who is having trouble getting rid of an upper respiratory infection.

This recipe is also good for the water element. It is very gentle on the kidney helping treat water metabolism issues such as edema. It also helps nourish the kidneys especially kidney yin.

  • 2 kombu (” square piece, dried sea kelp)
  • 1 pinch salt
  • 9 daikon (” piece, peeled, trimmed, and cut crosswise into eight 1″-thick rounds)
  • 2/3 cup miso
  • 3 tbsps sake
  • 2 tbsps mirin (sweet rice wine)
  • 1 tbsp sugar
  • 1 egg yolk
  • 3 tbsps dashi
  • 1 ginger (” piece, peeled and grated)
  1. Cut out a circle of parchment paper just large enough to fit inside a wide medium pot, then cut a ½” vent hole in center and set paper aside.
  2. Put sea kelp, 8 cups water, and salt into the wide medium pot and bring to a simmer over medium heat. Add daikon and return to a simmer.
  3. Lay parchment paper circle on surface of liquid in pot, reduce heat to medium-low, and gently simmer until daikon is soft when pierced with the tip of a small sharp knife, 50-60 minutes.
  4. Put miso into a medium pan set over another medium pan of simmering water over medium heat and cook, stirring constantly with a wooden spoon, until paste loosens, about 1 minute.
  5. Gradually add sake, then rice wine, stirring until smooth.
  6. Add sugar and egg yolk and cook, stirring constantly, until sauce is thick and creamy, 1-2 minutes. Stir in dash and ginger.
  7. Using a slotted spoon, transfer daikon, one of the cut sides up, to 8 small bowls and discard cooking liquid. Spoon some of the miso sauce on top of each piece of daikon, spreading it out with the back of the spoon to cover top of daikon completely.

 

Kombu (sea kelp)- Salty and cold; kidney, liver, lung and stomach; softens hardness and transforms phlegm, dis-inhibits water and drains heat, treats scrofula, water swelling and foot qi.

Salt- Salty, cold; kidney; clears heat, cools blood, eases bowel movement, nourishes kidney.

Daikon radish- Acrid, sweet and cool; lung and stomach; disperses accumulations and stagnation, transforms phlegm and clears heat, descends qi, resolves toxins, treats food accumulation, distention and fullness, phlegm cough, wasting and thirsting, dysentery, headache, bleeding

Miso- Salty, neutral; Spleen, stomach; promotes digestion, strengthens the stomach.

Sake- Sweet, neutral; heart; encourages uninhibited flow of yang, opens chest.

Sweet rice wine- Sweet, neutral; heart; encourages uninhibited flow of yang, opens chest.

Sugar- sweet, neutral; lung and spleen; boosts the qi, harmonizes the center and moistens the lungs, treats lung dryness, lung vacuity, wind cold, taxation and fatigue. coughing and panting, mouth sores, wind-fire toothache.

Egg yolk-Sweet, neutral; heart, spleen, kidney; nourishes heart and kidney yin.

Dashi- Salty and cold; kidney, liver, lung and stomach; softens hardness and transforms phlegm, dis-inhibits water and drains heat, treats scrofula, water swelling and foot qi.

Ginger- Acrid, warm; lung, spleen, stomach; disperses exterior cold, stops nausea and vomiting, detoxifies other herbs, reduces inflammation.

Contraindicated in anyone who has a spleen or kidney yang xu because it is colder in nature.