Some oroshi (white-radish and red-pepper garnish)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3\" round section daikon | ||
| 6 | tablespoons | Pon-su (equal soy-lemon juic |
| 4 | Takano Tjume (Whole red pepp | |
| 2 | Spring onions, chopped | |
Directions
Make 4 openings in the flat side of the daikon with chopsticks or the tip of a knife. Insert a red pepper deep into each opening, so that the tip is level with the daikon. Set aside for at least 4 hours. The daikon's moisture will reconstitute the pepper and the pepper will have spiced the daikon. Grate the daikon, divide into 6 equal parts, and roll into a small ball. TO SERVE: Pour the pon-su (equal parts soy-sauce and lemon juice) and add a ball to each dish.
garnish with onion and serve with sashimi.
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- Some oroshi (white-radish & red-pepper garn
- Some oroshi (white-radish & red-pepper garnis