1 Tbsp maple syrup
1/2 tsp grated ginger root
1 level Tbsp mild miso
1/2 tsp sesame oil
1-1/2 tsp rice vinegar
1 Tbsp + 1 tsp vegetable or rice bran oil
3 cups trimmed and quartered radishes
In a small bowl, whisk together the maple syrup, ginger, miso, sesame oil, rice vinegar and 1 teaspoon of vegetable oil. Add 2 tablespoons of water, and whisk again. Set aside.
In a nonstick frying pan, heat the remaining 1 tablespoon of vegetable oil. Sauté the radishes over low-medium heat for 3-4 minutes, until they are translucent.
Add the maple miso mixture to the pan, reduce heat to simmer, and cook, uncovered, 3-4 minutes, until the radishes are glazed and most of the liquid has evaporated.
Remove from heat, and serve hot, at room temperature, or chilled.