Mushroom Daikon Miso-tto [MMAZ]

by Sarah on November 5, 2012 · 9 comments

Although I cannot follow a recipe, I do love to read them, because they provide me with endless inspiration. For example, my M is for Miso entry in Heather‘s Meatless Mondays A-Z challenge comes from first seeing a recipe for Creamy Miso-Garlic Grits on Made Just Right, and then loving Ashley‘s Weird Food Movement contribution of Grain-Free Parsnip Porridge. Combine those two ideas with my own rice-free Winter Squash Riso-faux, and the result is an (almost) grain-free Japanese influenced Mushroom Daikon Miso-tto.I actually intended to use parsnips. But there were no loose parsnips to be found–and I refused to spend $3.49 for a one-pound bag.

Yet, what was next to the blank shelf where parsnips should be?Daikon.

Unless you encounter mutant, claw-shaped daikon at the farmers’ market, these Japanese radishes do look a whole lot like parsnips. [My roommate even asked what I was using parsnips for while I was concocting...] Unlike a parsnip, however, the softer daikon has the peppery sharpness of a radish, which might be a bit abrasive upon raw nibble. [Especially when processed together with raw garlic, sweet onion, and jalapeno.]

But don’t let any ‘can’t wait to taste it’ first bites fool you.

It turns into the perfect texture for grain-free riso-faux and also has a high water content, making it even easier to cook into a porridge-like consistency.

To balance the bitter, you need to bring in some umami-voking mellowing agents.

this is a new mellow mushroom.

Dried shitakes and oyster mushrooms from the bulk bins at Whole Foods cooked up quickly with the daikon, infusing their earthiness into the dish.Dried ginger, coriander, and a pinch of cinnamon–why not?–along with some rice vinegar and soy sauce add even more intrigue.*

*If only I had the sunglass-wearing, secret agent smiley right now…

Oh, and of course, the miso. :)

I love miso. (I may or may not have added three times the serving size for one portion of this miso-tto.) This fermented soybean paste is slightly sweet, very yeasty, and provides a subtle saltiness that really rounds out the flavor of a recipe. It’s also made with rice (or other grains), so this was about the time I realized this wasn’t a completely grain-free recipe after all.

Adding water just to help the mushrooms soften to your liking, that’s really all there is to it.

If the taste is still too peppery for you–despite overloading with mushrooms (oops)–you can drizzle in some agave or honey, which will brighten the flavor.Crumbled or cooked tofu on top would add a protein boost to make a more complete meal, but if you are like me you are going to be solely concerned with the fact that this is a monochromatic dishIf the purposeful use of a green bowl doesn’t mollify your disconcertion, you can always turn to a few sprigs of cilantro, or slivers of snow peas. :)

Mushroom Daikon Miso-tto

[Makes 4 cups]

  • 1 lb. daikon radish, sliced or chopped
  • 1 cup sweet onion, diced [130g]
  • 2 cloves garlic
  • 1 jalapeno, seeded
  • 3 oz. dried mushrooms (shitake, oyster, button)
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground coriander
  • 1/8 tsp. cinnamon
  • 2-3 tsp. rice vinegar
  • 2-3 tsp. agave or honey (optional)
  • 2-3 tsp. soy sauce
  • 1 1/2 Tbsp. mellow white miso (or more if you LOVE it like I do…)

fresh cilantro or slivered snow peas, for serving

  1. Combine daikon, onion, garlic, and jalapeno in a food processor. Process until finely chopped.
  2. In a large saucepan, combine daikon mixture and dried mushrooms. Add water to moisten mushrooms.
  3. Cook until water begins to simmer.
  4. Stir in seasonings, except miso.
  5. Continue to add water in small amounts and cook until mushrooms have softened to your liking.
  6. Once excess water is almost cooked off, stir in miso. Cook a few more minutes.
  7. Garnish with cilantro or snow peas if desired.
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{ 9 comments… read them below or add one }

Laura @ Sprint 2 the Table November 5, 2012 at 8:12 am

I haven’t had daikon in forever! You should see the ones at my farmer’s market. There are a few that I swear are the same size I am.

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Tiff (@LoveSweatBeers) November 5, 2012 at 8:41 am

Mmmmmiso! I like miso but rarely ever have it.

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Heather @ Better With Veggies November 5, 2012 at 3:14 pm

I love the spiciness of daikon, but I am a little weird in my obsession with spice. :) Great flavor combos here – love it!!

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Brittany @ Delights and Delectables November 5, 2012 at 7:45 pm

As usual, this looks awesome! I have never had a Daikon!

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Tricia @ Saving room for dessert November 6, 2012 at 10:21 am

Funny I saw daikon at Wegman’s the other day and thought of you! But I often do think of you while shopping. Sarah would like this … or I wonder what Sarah would make this this … and then I took a quick stroll through the peanut butter aisle just in case your Nutty Butter is in the mainstream and I somehow missed the market campaign between all the political commercials and phone calls. Have a happy election day!

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Debbie (Accidently Delish) November 6, 2012 at 10:47 am

i hate mushrooms and you make that look good. i do however LOVE daikon.

i feel like i am a weirdo because when we get sashimi they always serve it with daikon and i always eat that first! matt thinks im so weird, but i love it!!

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Allie November 6, 2012 at 11:42 am

True story: I bought a daikon on a whim once. I didn’t know what to do with it. It got withered and moldy in my fridge. I had to throw it out.

If only I’d known!

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Lauren @ Oatmeal after Spinning November 6, 2012 at 5:36 pm

I’m with you- love to read recipes, but never EVER follow one 100%!!
Your recipe looks divine!!!

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Ttrockwood November 10, 2012 at 12:43 am

This looks awesome! There is this little japanese place that serves cucumber and daikon slices with miso and you just dip- you would love this!!

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