CookSmart (18th Issue) Page34

Celebrity’s EatSmart Recipes

Kyoto Daikon with Maitake

"3 Less" and "More Fruit and Vegetables" Dish

Feature

Egg white is a rich source of protein, and is even more healthy when separated from the yolk, which contains cholesterol.

Danica YAU

Accredited Practising Dietitian (Australia), Editor of HKDA

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.