Daikon Dumpling in Miso Broth
The lemon makes the dish pop wonderful flavors in your mouth. Very, very delicious!
1 tablespoon yellow miso
½ carrot, shredded
1 cup warm water
¼ cup diced scallions
1 dried seaweed, broke into tiny pieces
½ daikon radish, cleaned
ASIAN MUSHROOM FILLING
4 cup mushrooms, finely chopped
½ cup rice wine vinegar, (not a raw ingredient)
¼ cup agave nectar
¼ cup Nama Shoyu
2 tablespoon extra-virgin olive oil
Put miso, scallions, carrot and seaweed in a bowl with the warm water. Stir to dissolve the miso. Set aside.
Use a mandolin to slice daikon in paper thin rounds (1/8-inch or less). Sprinkle rounds with sea salt and let set for an hour to soften. Under running water, rinse thoroughly to remove salt.
Asian Mushroom Filling
Put ingredients in quart bag and shake until coated well.
Add one teaspoon of the Asian to the center of rinsed daikon round. Fold over and pinch the ends to close.
Place dumpling into a small bowl, add 1/2 cup of miso broth. Squeeze lemon on top. Serve immediately.