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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.
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What You Need:
(To Serve: 6)
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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
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Translate this recipe:
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| How To Cook: |
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1. In a mixing bowl, combine the "daikon", lemon juice, salt and a few sprinkles of MSG.
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2. Gently fold in the red caviar without crushing the eggs.
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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.
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4. Serve "suzuko mizore-ae" at room temperature as a first course or part of a Japanese meal.
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NOTE:
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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.
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