Tea-Steamed Daikon with Adzuki Ragout, Lemon-Dill Emulsion and Puffed Wild Rice

01

Ingredients

• 2 large daikon radishes (about 1.4 kg total), peeled and cut into twelve 4 cm-thick rounds
• 750 ml water
• 2 tablespoons loose hojicha tea leaves, tied in cheesecloth, or 2 hojicha tea bags
• 1 piece kombu, about 5 x 8 cm
• 1 teaspoon fine sea salt, divided
• 4 small red radishes, very thinly sliced
• 5 tablespoons unseasoned rice vinegar, divided
• 2 tablespoons cold water
• 1 teaspoon granulated sugar
• 3 tablespoons neutral vegetable oil, divided
• 1 medium shallot, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, finely grated
• 400 g cooked adzuki beans, drained and rinsed
• 150 ml low-sodium vegetable stock
• 4 juniper berries, lightly crushed
• 1 teaspoon white miso certified vegan
• 2 tablespoons reduced-sodium tamari
• 1 tablespoon pure maple syrup
• 150 g silken tofu
• 20 g fresh dill, plus 8 small dill tips for garnish
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons ice-cold water
• 30 g plain puffed wild rice cereal

02

Prepare the dish

1. Quick-pickle the radishes: stir 3 tablespoons of the rice vinegar, 2 tablespoons cold water, sugar and 1/4 teaspoon salt in a small bowl until dissolved. Add the radish slices, press them beneath the liquid and refrigerate for at least 20 minutes.
2. Build the steaming infusion: combine 750 ml water, the hojicha and kombu in a wide saucepan that fits a steamer basket. Bring just to a simmer, steep for 5 minutes, then remove the tea and kombu. Keep the liquid at a gentle simmer.
3. Season the daikon rounds with 1/2 teaspoon salt and arrange them in the steamer basket in a single layer, working in two batches if necessary. Cover and steam above the tea infusion for 28 to 35 minutes, turning once, until a small knife passes through with only slight resistance. Transfer to a tray and pat the surfaces dry.
4. Make the ragout while the daikon steams. Warm 1 tablespoon neutral oil in a small saucepan over medium heat. Add the shallot and celery and cook for 5 minutes until translucent. Add the garlic and juniper and cook for 30 seconds.
5. Fold the adzuki beans and vegetable stock into the aromatics. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until glossy and spoonable but not dry. Remove from the heat, discard the juniper berries, stir in the vegan white miso and keep warm.
6. Blend the emulsion: combine the silken tofu, 20 g dill, lemon juice, lemon zest, olive oil, ice-cold water and remaining 1/4 teaspoon salt in a high-speed blender. Blend for 60 to 90 seconds until completely smooth and pale green. Pass through a fine sieve and refrigerate until needed.
7. Glaze the daikon just before serving. Heat the remaining 2 tablespoons neutral oil in a large non-stick skillet over medium-high heat. Sear the rounds for 2 minutes per side until lightly golden. Add the tamari, maple syrup and remaining 2 tablespoons rice vinegar; turn the rounds through the bubbling glaze for 60 to 90 seconds until evenly lacquered.
8. Taste the ragout and emulsion, adjusting only with a few drops of rice vinegar or a pinch of salt if required. Drain the pickled radish slices well. Have every component ready and plate while the daikon and ragout are hot and the emulsion is cool.