Sautéed Daikon with Miso Glaze

I first remember eating daikon at a macrobiotic center where I worked and lived for years. It's excellent for helping the body to digest fats and is very cleansing to the liver.

Sautéed Daikon with Miso Glaze


1 daikon radish, sliced into ¼” coins
1 bunch kale, washed and torn into bite-size pieces
4 tbs coconut oil
Freshly ground pepper

Miso Glaze

2 tbs chickpea miso
2 tbs water

1. To make glaze, mix equal parts miso and water in a bowl and set aside.
2. On medium heat, liquefy coconut oil in stainless steel pan.
3. Sauté daikon coins until soft and golden on each side. Once done, place in bowl with glaze and stir to coat thoroughly. Set aside.
4. In same pan, sauté kale, adding more coconut oil if needed.  Once softened, arrange kale on serving dish and top with glazed daikon coins.
5. Top with garnish and freshly ground pepper.