Ingredients: 2 serves

280g of Japanese white radish
Proper amount of Kombu Dashi (sea tangle stock)
Small amount of salt
1 teaspoon of rapeseed oil
1 teaspoon of soy sauce & 2 teaspoons of Kombu Dashi
[Sauce]  3-4 serves
1 tablespoon of Carwari Organic Black Tahini
1 teaspoon of soy sauce
1 tablespoon of beet sugar syrup
1/2 teaspoon of Miso paste
1/2 tablespoon of Kombu Shitake Dashi  (makes the sauce thinner)

Decoration:

Small amount of Carwari Organic Sesame Seeds (Hulled)

Direction:

1. Cut Japanese radish into 2cm thick slices and round off the corners. Make a cross-shaped cut in the middle of the radish.
2. Put them into a pot and pour Kombu Dashi until they are just covered. Add salt and boil untill soft (check if a skewer goes through). Then steam it for approximately 10 minutes.
3. Put them into a colander and drain water off.
4. Heat a pan and add rapeseed oil. Fry the both sides of the radish.
5. Cook them for a few minutes then pour the mixture of soy sauce and Kombu Dashi (Be careful not to burn them)
6. Mix all ingredients for the sauce and pour it over the radish.

*You can replace Beet sugar syrup with Carwari Agave Nectar if you like. Adjust the amount of Carwari Agave Nectar, as it is sweeter than Beet sugar syrup.

This recipe is provided by Ms Yasuko Ojima who is a nutritionist specializing Macrobiotic. She stayed in Australia from 1997 to 2004 and attained a diploma from Nature Care College in Sydney.
Website: http://healthywholefoods.blog97.fc2.com/
(Japanese language only)