Oatmeal and Daikon Omelet

Maybe you’re bored with the process the oatmeal into mush instead? Well, maybe this time healthy recipes can be tried as an alternative to not get bored with the menu of processed oatmeal that’s it. But as usual, before we go making healthy recipes we learned some health benefits that will be one of the ingredients we use.

Some of us may already know or also called daikon radish. Daikon (Raphanus sativus var. Longipinnatus) (derived from the Japanese; dai means big, and con means root) or also called white radish or Japanese radish, although the original is actually not from Japan. Daikon originating from the Mediterranean region and cultivated in China around 5000 BC, but it is widely used in Japanese cuisine. White daikon and carrot shaped like a large-sized with a length ranging from 20-35 cm and 50-10 cm in diameter. There is a large daikon extraordinary developed in Kagoshima Prefecture called Sakurajima Daikon measuring 50 cm in diameter and weighing about 45 kg.

Daikon can be eaten raw in salads or juice for example, or used in dishes such as soups, stir, grill or fire. In terms of nutritional value, daikon including foods that have a low glycemic index value (low GI). Calorie content of daikon classified as very low, in 100 g daikon only provides about 16 kcal of energy. Daikon is a source of vitamin C, folasin (vitamin B9), phosphorus, and potassium is good. Vitamin C contained in 100 g of Daikon can supply 25-35% of daily requirement of vitamin C is recommended. In addition daikon also a source of food fiber that can be relied upon (1.6 g in 100 g).

Vitamin-C

Regarding other benefits of daikon, a researcher at Tokyo’s College of Pharmacy, using daikon juice to see its effect in inhibiting the formation of harmful chemical compounds in the body. It turned out that the phenol compounds contained in daikon able to inhibit the formation of nitrosamines which are carcinogenic compounds that usually form in the digestive tract because of the chemicals derived from food eaten. These phenol compounds known as isothiocyanates. Similar to those contained in the class of cruciferous vegetables like broccoli and other cabbage. In Japan, drink tea made from daikon, shiitake mushrooms and seaweed, it was long used to reduce fever.

Serves 1
Material

1. 3 tablespoons oatmeal
2. 1 egg
3. 1 egg white
4. 40 g daikon (white radish)
5. 40 g shitake mushrooms
6. 1 leek
7. ¼ tsp salt or to taste
8. 1 teaspoon canola or olive oil

Method:

1. Blansir shiitake mushrooms with hot water about 3-5 minutes. Drain and slice lengthwise. Set aside.
2. Wash and peel the daikon. Cut into cubes the size of about 1 × 1 cm. Set aside.
3. Chop the leeks 1 cm long. Set aside.
4. Combine all ingredients in a bowl. Beat well with a fork or spoon.
5. Heat a pan that has been smeared thin canola or olive oil. Use low heat. After a rather hot, pour the egg mixture and roll earlier.
6. Wait a minute, after the bottom is rather mature, immediately behind and cook until done.
7. Once cooked, remove and serve.

Nutritional value per serving

1. Energy: 210 kcal
2. Fat: 10.5 g
3. Carbohydrates: 14.6 g
4. Fiber: 2.9 g
5. Protein: 14.4 g

Tips and advice

1. Enjoy with chili sauce, ketchup, soy sauce, or with mayonnaise.
2. Add pepper or cayenne pepper to the egg mixture if you want spicy.
3. If no daikon, can be replaced with other cruciferous vegetables groups such as cabbage, broccoli, mustard greens, pok choy, or radish.

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