Daikon Fettuccini with truffle miso dressing

I used some somewhat exotic ingredients on this refreshing light and airy Japanese fusion dish.

Some of the more exotic Japanese dressing ingredients

These Japanese ingredients can be found at your local Japanese specialty grocery store. I went to Mitsuwa and Marukai here in San Diego. I also used some shiro miso and the world famous Kewpie mayonnaise and Trader Joe's Honey Truffle Dijon Mustard.

Peel and cut the Daikon in half

Use your extra wide peeler to cut the daikon into translucent thin slices. Then slice the wide slices into fettuccini sized strips.

Drop the daikon fettuccini into boiling water. We are going to poach the daikon to soften it, then shock the daikon in ice water to change its texture. Boiling also removes some of the raw radish flavor.

Remove the daikon and bring the water back up to a boil and add the asparagus to the boiling water. Cook until tender and remove to the recharged ice bath to shock the asparagus and stop the cooking process. Ice bath shocking also locks in the bright green color.

poached asparagus

Hand shred 8 oz of Maitake (Hen of the Woods) mushrooms and hand shred the purple sprouted cauliflower. Finely mince 4 cloves of garlic and slice the cooked asparagus diagonally into bite sized pieces.

Heat up your wok and add 2 Tablespoons of EVOO and add the garlic. Don't let the garlic burn, add the veggies and season with salt and pepper. When the veggies are cooked through add a drizzle of Truffle shoyu sauce stir well and take off the heat and set aside to cool.
nicely cooked maitake mushrooms, asparagus and purple cauliflower
Time to mix up the Truffle Miso Dressing


1 cup Kewpie mayonnaise, 1 tsp Dijon Honey Truffle Mustard, 1 tsp miso shiro, dash of Yuzu Koshu, 2 Tbs truffle shoyu sauce, and truffle salt to taste. Whisk all ingredients together and set aside for 20 minutes to let the flavors combine.

Dry the Daikon fettuccini with paper towels. It's important to dry the daikon so that the dressing will stick to the Daikon.

Add the daikon to the dressing and stir until all of the fettuccini is well coated. Time to plate!

Colorful and delicious

Garnish the fettuccini with the green and red flying fish eggs. I also sprinkled some toasted black sesame seeds on top with a light dusting of sichimi togarashi pepper. Serve with the sauteed vegetables and Enjoy!


Created By
Stephen Song

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