Braised Daikon And Mushroom
Drawing inspiration from traditional Chinese medicine for a light nourishing Meal that strengthens digestion and grounding, and nourishes qi.
Use the best Soy sauce possible. I use the most amazing first ever New Zealand made Soy sauce, ‘First Brew Soy Dipping Sauce.’ It won gold medal in the 2025 Food Producer Awards.
It’s depth really helps this dish with umami, and body.
This was made with chicken thigh, you can make it with tofu or tempeh for a vegan option. I served this with sticky short grain rice on the side.
- Aliesha Mcgilligan
Ingredients
- One Streamside medium daikon, peeled and cut into thick slices
- 12 dried shiitake mushrooms or 30 grams of dried mushroom assorted, soaked, and sliced
- 2 tbsp. of neutral cooking oil
- 1 tbsp. of sesame oil
- 30 grams of ginger, minced
- 4 cloves of garlic, minced
- optional 400 g of chicken thigh cut into slices or tofu in cubes
- 3 large button mushrooms, sliced
- 1 tbsp of soy sauce
- 2 Streamside Spring onion stems, cut 180° (straight) into 2cm lengths
- Optional, one green pepper cut into chunks
- Streamside silver beet, washed cut into chunky slices across the stem
- 1 cube of chicken stock or vegetable stock and 500ml of water
- 1 star anise,
- 1 tbsp. of Shaoxing wine if you have it
- Streamside micro greens for garnish
Method
- Heat oils in a wide pan, sauté ginger and chicken and garlic until fragrant and cooked.
- Add sliced button mushrooms stir-fry briefly.
- Add, daikon, soaked mushrooms, spring onion whites, and stock with water, star anise, soy saice and Shaoxing wine and gently simmer for 10 minutes.
- Add green pepper, and silver beet and simmer for five minutes.
- Garnish with Streamside micro greens, green part of the spring onion stem and enjoy.