Appetizers

Daikon and Egg Salad

2

I made this for the Moon Festival, signifying the legend of rabbit on moon as told in Chinese folklore. I just happen to have a rabbit-shape cookie cutter. Any shape of Daikon is good.

4
2 egg yolks
1 slice daikon, about 1 oz., 1/4-inch thick.
2 mini bell pepper
1 oz. watercress, tender leaves
1 tablespoon low-sodium soy sauce
1 teaspoon freshly-squeezed lemon juice
1/2 teaspoon sugar
½ teaspoon freshly minced ginger
Mix soy sauce, lemon juice, sugar and ginger to make sauce. Cut the mini bell pepper into thin strips Heat a skillet, spray some oil, and then put a round stainless-steel cookie cutter in the middle of the skillet. Beat the egg yolks, and pour into the cookie cutter. Cook over low heat until set. Cut the daikon slice into any shape you like (optional). Prepare a serving plate. Put the egg yolk in the center, top with daikon (or put the daikon at the bottom if your daikon slice is bigger than the egg slice. Place the bell pepper strips and watercress around the egg yolk and daikon, then sprinkle some sauce over the dish. Note: You can steam the Daikon if you don’t like eating it raw.
Nutritions

Calories
59

Sodium
16mg
0% DV

Fat
3g
5% DV

Protein
2g
5% DV

Carbs
3g
1% DV

Fiber
1g
4% DV