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  Added: May 09, 2007  •  Visited (342)  •  Print version Print this recipe (55)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
White Radish And Red Pepper Garnish
(Some Oroshi)
What You Need:
  • A 3-inch round section of daikon (white radish), peeled
  • 4 takano tjume (dried whole red peppers)
  • ˝ cup ponzu (equal parts soy sauce and lemon or lime juice)
  • 2 scallions, including 3 inches of the green stems, sliced thin into rounds

  • How To Cook:
    1. With chopsticks or the tip of a sharp, pointed knife, make four openings in the flat side of the daikon.

    2. Insert a dried red pepper deep into each opening, so that its tip is level with the surface of the daikon.

    3. Set aside for at least 4 hours, or refrigerate overnight.

    4. By then, the daikon's moisture will have reconstituted the red peppers and the pepper will have spiced the daikon.

    5. Grate the pepper-stuffed daikon, divide into 6 equal parts, and roll each part into a small ball.

    6. Pour the ponzu into 6 tiny dishes and add a grated daikon-and pepper ball to each dish.

    7. Garnish with sliced scallions and serve with sashimi.

    To Make: ˝ cup
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Vegetables » Radish
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Vegetables » Scallions
    Dish » Sauces & Condiments

     





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