This is a wonderfully bracing dish, especially in the winter. Spicy daikon is mellowed by cooking, but enlivened by the acidic hit of citrus juice and vinegar. Your taste buds will zing. Try this with either orange or grapefruit juice, and in place of the lemon juice, lime juice. Kombu is kelp. It usually comes in strips. You can sub wakame, which also comes in strips, or other sea vegetables, such as arame or hijiki, which are somewhat shredded in texture.
1 6-inch or so piece of kombu
1 medium-sized daikon
grated zest of one orange
1/2 c or so orange juice
1 t lemon juice, lime juice, or umeboshi vinegar
1 t balsamic vinegar, or other red wine vinegar
1/2 t salt
1 t brown rice syrup, agave syrup, or maple syrup, optional
1. Put about an inch of water in a saucepan or skillet large enough to hold the kombu. Let soak for about 5 minutes. Bring to a simmer and simmer about 5 minutes, until tender. Remove from water, reserving water in pan, band let cool.
2. Put daikon into the same pan and water and cook until just tender, about 5 minutes. Drain.
3. Chop kombu into thin strips or crosswise into pieces. Combine with daikon. Arrange on a serving plate or in a shallow bowl.
4. Combine sauce ingredients. Taste and add more of any of the ingredients if you like. Pour over daikon/kombu. Allow to marinate for about 20 minutes, then refrigerate and cool completely before serving.