Kyoto Daikon with Maitake
Danica YAU, accredited practising dietitian (Australia) and editor of HKDA, said, "Egg white is a rich source of protein, and is even more healthy when separated from the yolk, which contains cholesterol."
Ingredients: (to serve 2)
| Kyoto daikon (Japanese white radish) | 1/4 |
| Maitake mushroom | 20 g |
| Egg white | 1 |
| Lily bulb | 4 slices |
| Ginkgo seeds | 4 |
| Sea bream | 2 slices |
| Bonito sauce | 20 mL |
| Starch water | Some |
| Grapefruit zest | Some |
Seasonings:
| Mirin | 1/2 teaspoon |
Cooking Method:
| 1. | Peel the daikon. Halve, and grate. Drain and set aside. |
| 2. | Bring water to the boil. Add maitake mushrooms and cook for 2 to 3 minutes. Immerse in ice water. Cool, drain and dry with kitchen paper. Set aside. |
| 3. | Whip the egg white until stiff peaks are formed. Add the grated daikon, mix briefly. Add lily bulbs, ginkgo seeds, sea bream and maitake mushrooms. |
| 4. | In a pot, add the bonito sauce and mirin. Bring it to the boil. Add starch water. Pour it next to the daikon mixture. Steam over water at 90°C for 7 minutes. |
| 5. | Sprinkle with grapefruit zest to serve. |
Per Serving:
| Energy (kcal) | 46 |
| Carbohydrate (g) | 5 |
| Protein (g) | 5 |
| Fat (g) | 1 |
| Sugar (g) | 2 |
| Sodium (mg) | 130 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Mr. Lok WONG.
Extract from CookSmart, Issue 18
