Tea-Poached Daikon with Black Garlic Purée, Shiitake Broth and Buckwheat Crunch

01

Ingredients

• 1 large daikon radish (about 900 g), peeled and cut into four 3 cm-thick rounds
• 6 cups cold water
• 1 piece kombu (about 15 g)
• 15 g dried shiitake mushrooms
• 1/2 cup unsalted roasted sunflower seeds, soaked in hot water for 20 minutes and drained
• 8 black garlic cloves (about 45 g)
• 1 tablespoon rice vinegar
• 1 teaspoon fresh lemon juice
• 3/4 teaspoon fine salt, divided
• 2 tablespoons neutral cooking oil, divided
• 1/3 cup raw buckwheat groats
• 1 tablespoon reduced-sodium tamari
• 2 teaspoons pure maple syrup
• 4 red radishes, cut into fine matchsticks
• 2 tablespoons finely sliced fresh chives

02

Prepare the dish

1. Combine the cold water, kombu and dried shiitake in a wide saucepan. Let stand for 20 minutes while the sunflower seeds soak.
2. Set the saucepan over medium-low heat and warm it until small bubbles begin to form around the edge. Remove the kombu before the liquid simmers.
3. Add the daikon rounds and 1/4 teaspoon salt. Cover with a lid slightly ajar and maintain a very gentle simmer for 35 to 45 minutes, turning once, until a thin knife slides through the daikon without resistance.
4. Lift out the daikon and shiitake. Keep the daikon warm. Slice the shiitake thinly, then strain the broth through a fine sieve. Return 2 cups broth to the pan and simmer with the tamari and maple syrup for 8 to 10 minutes, until lightly concentrated. Reserve the remaining broth for loosening the purée or another use.
5. Blend the drained sunflower seeds, black garlic, rice vinegar, lemon juice, 1/4 teaspoon salt and 1/3 cup hot reserved broth until completely smooth. Add another spoonful of broth if needed to create a soft, spoonable purée. Keep warm.
6. Heat 2 teaspoons neutral oil in a small skillet over medium heat. Add the buckwheat groats and toast for 4 to 5 minutes, stirring frequently, until fragrant and crisp. Season with 1/8 teaspoon salt and transfer to a plate.
7. Wipe the skillet, add the remaining oil and set over medium-high heat. Pat the daikon dry and sear for 2 to 3 minutes per side until lightly caramelized. Spoon 2 tablespoons of the reduced broth over the daikon and turn once to glaze.
8. Warm the sliced shiitake in the remaining reduced broth for 1 minute. Taste the broth and add the final 1/8 teaspoon salt only if needed.