Daikon Involtini Stuffed with Asparagus, Shitake Mushrooms
and Mendocino Sea Palm with Thai Basil-Kefir Lime Chimichurri
By Google Chef Chad Paeglow
Participant: Cooking for
Solutions Conference 2006
(use organic when possible)
o6 Daikon Radishes (peeled, and sliced whole lengths wise
thinly on a mandolin)
3 bunches Asparagus (sliced thin on a bias)
20 Shitake Mushrooms (stemmed and julienne)
2 handfuls Dry Sea Palm
2 tbls. Ginger (juiced)
2 tbls. Garlic (minced)
1 tspn. Chili Flake
1 bunch Scallions (sliced thin)
1 cup Nama Shoyu
1/4 cup Sesame Oil
TT Salt & Pepper
1 tbls. Black Sesame Seeds
2 tbls. Chickpea Miso
Basil-Kefir Lime Chimichurri
1 bunch Thai Basil Leaves (picked)
1 bunch Cilantro Leaves (picked)
5 leaves Kefir Lime Leaves
1 bunch Scallions (sliced)
1 tspn. Ginger (minced)
3/4 cup Lime Juice
1/2 cup Extra-virgin Olive Oil
2 packs Daikon Sprouts (cut off sprouts, for garnish)
Celtic Sea Salt (As needed)
1. Toss daikon sheets in Nama Shoyu and
marinate for 5 hours.
In a bowl toss shitake mushrooms with ginger juice, garlic,
chili flake, 2 tbls. Nama Shoyu and sesame oil. Marinate
for 5 hours. After marinating drain and reserve the liquid.
Mix mushrooms with miso and add back some marinating liquid
In a bowl combine asparagus, shitake mushrooms, sea palm,
sesame seeds and scallions for the filling.
To assemble the Involtini: Lay out a slice of daikon with
a width of 3 inches, you may have to overlap to slices.
Place 1 Tbsp. of the filling at one end of the daikon
and roll up. Continue with the remaining slices and place
seam side down on a serving platter.
When all the daikon is rolled top each roll with Chimichurri
and daikon sprouts.
6. To make Thai Basil-Kefir Lime Chimichurri:
Place the basil, cilantro, lime juice, scallions, kefir
lime leaves and ginger in a blender. Blend until smooth,
and slowly emulsify with olive oil. Add a little water
if needed to thin out. Season with celtic sea salt and
pepper to taste.
are some helpful hints from Chef Chad
Paeglow to help you with this recipe:
1. Nama Shoyu
is a type of Japanese soy sauce.
Sea Palm is a sea veggie.
As a grom (young surfer) it probably took you off your
board a number of times. It looks like a palm tree. It
needs to be soaked or roasted to break down the cellulose
prior to eating. It can be subbed as a pasta or used in
soups and salads.
is an Italian word for thin slice. Often meat, fish or
eggplant, it is usually breaded or baked and stuffed with
Chimichuri is an herby salsa,
here is an Argentine originated recipe.
2 tbls. Fresh Lemon Juice
1/3 cup Fresh Parsley (minced)
1 Garlic Clove
2 Shallots (minced)
1 tspn. Basil, Thyme (or oregano, or mixture - minced)
TT Salt and pepper
ingredients in a food processor.
Great Related Links:
Choices, Healthy Oceans Cooking for Solutions
and the Monterey Bay Aquarium's Seafood Watch
Programs are empowering seafood consumers and
businesses to make choices for healthy oceans.
To learn more, visit www.seafoodwatch.org.