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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.

Sauteed Daikon with Scallion and Carrot

Categories: Bi Syndrome Hot, Dryness Invading the Lungs, Lung Phlegm Heat, Spleen Damp, Spleen Damp Heat, Spleen Qi Vacuity

Sauteed Daikon with Scallion and Carrot

1 large daikon radish or 2-3 medium turnips, cleaned and cut into half-moons.
4 or more medium carrots, sliced diagonally into thin ovals.
2-3 scallions, minced.
Sesame oil for frying.
¼ tsp salt.
Soy sauce to taste.

Heat a wok on high heat or a large skillet and add 1-2 tbsp. of oil. When it is hot, add the carrots and daikon and stir-fry for two to three minutes. Then add scallions and stir-fry for another 30-60 seconds. Stir in salt, soy sauce, and a dash of black pepper if desired. Serve immediately.

Scallion: Warm, acrid; warms middle burner, moves qi, expels external pathogens.
Carrot: sweet, neutral; SP/LV/LU/HT. Strengthens SP/HT, nourishes LV, drains damp, strengthens the organs, promotes bowel movement.
Daikon radish: cool, acrid, sweet; removes stagnant food, resolves mucus, moistens the LU, promotes bowel movement.
Overall, this recipe tonifies the SP, resolves dampness, possibly treats warm damp bi conditions, and promotes bowel movements.

Quick Szechuan Pickles

Categories: Liver Qi Stagnation, Spleen Qi Vacuity

Quick Szechuan Pickles

Thom Heil – PCOM Chicago

makes enough to fill one large canning jar

Ingredients:
•
• 1 daikon radish
• 1 carrot
• 1 cucumber
• ½ lb. Napa cabbage
• 4 dried chili peppers
• 2 tsp whole Szechuan peppercorn
• 3 Tbsp salt
• 2 cups boiling water
• 2 Tbsp rice wine
• 1 cinnamon stick (2†long)
• 3 slices ginger

Preparation:

1. Put water on stove to boil.
2. Chop daikon, carrot, and cucumber. Do not peel. Tear the cabbage leaves into shreds. Chop the dried peppers into small pieces.
3. Place the peppercorn, salt, and dried peppers in the bottom of a pickling jar. Pour in the boiling water, stirring to dissolve the salt. Cool for 10-15 minutes.
4. Stir in the rice wine. Add the cinnamon stick, ginger, and vegetables. Cover and let sit for at least 2 days before using.

TCM breakdown:

ingredient
channels entered
tastes/temperature
actions
daikon
LU, LI
acrid, sweet, cool
• clears heat, relieves toxicity
• rectifies middle jiao
• promotes BM
carrot
SP, LV, LU, HRT
sweet, neutral
• strengthens SP & HRT
• nourishes & soothes LV
• benefits LU
• promotes diuresis
• soothes inflammation
Napa cabbage
ST, LI, UB
sweet, cool
• harmonizes ST
• clears heat, stops cough
• promotes diuresis & BM
cucumber
??
sweet, bland, cool
• clears heat, quenches thirst
• relieves irritability
• promotes diuresis
salt
KD
salty, cold
• clears heat, cools xue
• eases BM
• nourishes KD
chili peppers
?? (ST, LI)
?? (acrid, hot)
• ??
• (warms middle jiao)
• (descends ST qi)
• (expels damp & cold)
Szechuan peppercorn
KD, SP, ST
acrid, hot
• warms middle jiao
• disperses cold, stops pain
• kills parasites
• warms mingmen fire
rice wine
ST, LV, HRT
acrid, sweet, warm
• expels cold
• invigorates xue
• stops pain
cinnamon
SP, ST, UB
acrid, sweet, warm
• invigorates yang
• dispels cold
• promotes xue circulation
• warms mingmen fire
ginger
LU, SP, ST
acrid, warm
• disperses exterior cold
• stops nausea & vomiting
• detoxifies other herbs
• reduces inflammation

The vegetables, sweet and cool by nature, clear heat, harmonize the middle jiao, encourage diuresis, and lubricate the intestines to facilitate bowel movements. The warm nature of the spices warms the middle jiao and expels cold, while their acrid flavor moves qi. The opposing temperatures of the vegetables and the spices make this recipe neutral on the whole. Its site of action is the middle jiao, where it warms the SP and ST while it lightly moves qi and cools heat from stagnation. It also acts on the lower jiao, where it motivates both urination and defecation.

CI: overeating raw veggies could lead to cold in MJ (and then dampness). Spice level can be adjusted to heat level desired.

I would recommend this recipe to patients with a combination of LV qi stagnation and SP/ST qi deficiency. Like Ban Xia Xie Xin Tang, it contains opposing ingredients which act as a whole to combat a multi-faceted pattern.

Stir-fry for LU qi xu w/ phlegm in LU

Categories: Lung Phlegm Cold, Lung Qi Vacuity

Love Your Lungs:
A Stir-fry for LU qi xu w/ phlegm in LU
By Katie Fritz

1 medium sized daikon radish, chopped to your liking
2-3 carrots, chopped to your liking
1 handful of shitake mushrooms, sliced
1/2 c. onion, chopped
1/4 c. raw almonds, chopped
2 c. mustard greens, chopped
2 c. cooked white rice
Peanut oil for stir-frying
Rice vinegar to taste
Salt to taste

In a rice cooker (or on the stovetop) place together 1 c. white rice, 2 c. water & a pinch of salt. If using a rice cooker, sit back & enjoy the ride. If cooking on the stove top: rice will take about 12-15 min to cook (bring to a boil & then simmer to prevent burning it to the bottom of your stainless steel pan).

In a pan, heat a few tablespoons of peanut oil. Add onion & sautee until translucent. Add carrots & daikon, sautee for about 5-10 min. Add shitake, mustard greens & almonds, sautee until greens are wilted about another 5 min.

Add your cooked rice to the pan & stir-fry until all ingredients are heated & nicely mixed. Add your desired amount of rice vinegar & salt to taste.

Servings: 2-4

TCM analysis:
Daikon — cool, acrid & sweet: removes food stagnation, moistens LU; loosens phlegm in LU
Carrots — cool, sweet & acrid: strengthen all the internal organs; supplements MJ
Shitake — neutral & sweet: strengthens ST
Onion — acrid & warm: promotes sweat, resolves phlegm
Almonds — neutral & sweet: ventilates LU, transforms phlegm
Mustard greens — warm & acrid: ventilates LU, dissolves mucus
White rice — sl. cool & sweet: clears heat, moistens yin
Peanut oil – moistens
Rice vinegar — warm & sour: invigorates, astringes, closes pours
Salt — cold, salty & sl. sweet: harmonizes & promotes digeston

The overall purpose of this recipe is to tonify Metal & clear phlegm. Most of the ingredients are acrid/moving substances that stimulate LU qi & transform phlegm. The rice vinegar is astringing LU qi & the shitake, carrots & rice are supplementing the mother (Earth) to tonify Metal. There are some moistening ingredients, which I don’t think will be too counterproductive since they are present in small amounts.

Spring Sautee

Categories: Large Intestine Qi Stagnation, Liver Fire Rising, Liver Qi Stagnation, Liver Yang Rising

Spring Sautee:
Serves 4

Ingredients:
8 oz block of tempeh cut into cubes
3 cups julienne vegetables
Carrots
Onion
Daikon
Celery
Kale
Mustard greens
Turnip greens
Dandelion
2 TBS Soy sauce
4 TBS mirin
4 TBS rice vinegar
3 tsps sesame oil
3 tsps gomashio

Method:
Steam tempeh for 20 minutes. Put a little water in wok and heat to medium heat. Cook onion first, cover until soft (5-8 min). Add vegetables except greens, stir-fry quickly for 5 min- they should be crunchy. Add the tempeh and greens cook for 2 min. Add the soy sauce, mirin, rice vinegar and sesame oil. Toss until all water is evaporated. Serve at once and sprinkle with gomashio.

Tempeh — cools, sweet, clears heat, detoxifies, eases urination, lubricates the lung and intestines,
Carrots – clear heat, detoxifies, strengthens all organs, benefits eyes
Onion – Warm, pungent, promotes sweating, resolves phlegm, diuretic
Daikon — cool, pungent, sweet, removes food stagnation, moisten lung, resolves mucus, quench thirst
Celery — cool, sweet, bitter, Tonifies the Kidney, stops bleeding, strengthens the spleen and stomach, clears heat, lowers blood pressure, promotes diuresis, benefits blood
Kale — warm, bitter, strengthens stomach, stops pain, promotes regrowth of tissue
Mustard greens — warm, pungent, relieves common cold, promotes urination, dissolves mucus, strengthens and lubricates the intestines, ventilates the lungs and increase appetite
Turnip greens —warm, sweet, bitter, regulates qi, dries dampness, promotes digestion and transforms phlegm
Dandelion — cool, bitter, sweet, clears heat, detoxifies, anti tumor, benefits liver function, promotes bile flow, diuretic
Soy sauce — promotes digestion, harmonizes the middle jiao, clears heat
Rice vinegar — warm, sour, detoxifies, invigorates blood circulation, inhibits bacterial growth, astringes and closes pores
Sesame oil — cools, sweet, detoxifies, lubricates dryness, promotes bowel movement and produces muscle
Gomashio — seasoning made of sesame seeds, seaweed and sea salt — detoxifies, softens hardness, promotes water passage
Mirin — rice wine