Mushroom-Bulgogi-Filled Daikon Wraps
Glamorous, glowing, and global, Ani Phyo is the poster girl for the modern raw foods diet. The author of six cookbooks, including Ani’s Raw Food Essentials, she’s also a champion weight lifter, a wellness consultant, and an eco-stylist. Phyo’s a big fan of improvisation—and of lightening up. “Use what you have and what works for you,” she says. “For instance, if you have a wheat allergy, use tamari instead of nama shoyu, even though the tamari has likely been cooked. It’s no big deal.”
- 3 Tbs. nama shoyu or tamari sauce
- 2 Tbs. plus 2 tsp. agave nectar or brown rice syrup, divided
- 1 Tbs. toasted sesame oil
- ½ Tbs. minced garlic
- ½ cup grated Asian pear
(about ½ medium pear)
- 4 cups sliced shiitake, oyster, or portobello mushrooms
- 1 3-inch-diameter daikon root, scrubbed and very thinly sliced (about 64 slices)
- 1 tsp. apple cider vinegar
1. Whisk together nama shoyu, 2 Tbs. agave, sesame oil, garlic, and grated pear in medium bowl. Add mushrooms, and use hands to massage liquid into mushrooms to soften. Set aside to marinate 20 to 30 minutes.
2. Place daikon slices in medium bowl, top with remaining 2 tsp. agave and vinegar, and marinate 20 to 30 minutes.
3. To serve: Drain excess marinade from mushroom mixture, and mound in center of shallow serving bowl or large plate. Arrange daikon wrappers around filling to serve family style, so diners can assemble their own wraps