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  Added: Mar 29, 2007  •  Visited (367)  •  Print version Print this recipe (30)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Red Caviar With "Sleet" Dressing
(Suzuko Mizore - Ae)
The dressing of grated radish and lemon juice has a faintly iridescent sheen and reminds the Japanese of sleet. Its pungent flavor makes an excellent foil for the highly salted red caviar.

What You Need:
  • ½ pound "daikon" (Japanese white radish), peeled and finely grated (about 1½ cups), or substitute 1½ cups grated icicle radish or white turnips
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • MSG
  • 6 ounces red caviar

    GARNISH
  • 6 sprigs parsley
  • 6 thin slices lemon

    ALTERNATE GARNISH
  • 6 wedges of lemon
  • Japanese all-purpose soy sauce

  • How To Cook:
    1. In a mixing bowl, combine the "daikon", lemon juice, salt and a few sprinkles of MSG.

    2. Gently fold in the red caviar without crushing the eggs.

    3. Divide the mixture equally among 6 small bowls or dishes and garnish each serving with a sprig of parsley and a thin slice of lemon.

    4. Serve "suzuko mizore-ae" at room temperature as a first course or part of a Japanese meal.

    NOTE:
        In Japan, the ingredients in "suzuko mizore-ae" are often served separately rather than combined. In each bowl, place about ¼ cup of the "daikon" dressing and next to it, 2 tablespoons of red caviar. Garnish with a wedge of lemon and season with soy sauce to taste.
     
    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Shellfish » Roe & Caviar
    Main Ingredient » Vegetables » Radish
    Dish » Appetizers

     





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