Ingredients
- 2-3 cups Brussels Sprouts
- 1 medium daikon radish
- 1 quart spring water
- 2 inch piece of Kombu seaweed
Preparation
Add Kombu to water and bring to a boil; after two minutes, remove Kombu and reserve for another time. Add sprouts to boiling water and cook for 3 to 5 minutes (until they test tender with a fork) then remove with a slotted spoon. Cut Daikon diagonally in 1/2″ chunks and put into boiling water. Cook until the desired consistency is reached (not too soft) and remove from water with a slotted spoon. When sprouts are cool enough to handle, cut them in half, combine with daikon in a serving dish and mix. Serve
