All Easy Recipes. Cook all that you can cook. 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:            (To Serve: 6)
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  • pound "daikon" (Japanese white radish), peeled and finely grated (about 1 cups), or substitute 1 cups grated icicle radish or white turnips
  • 1 tablespoon fresh lemon juice
  • teaspoon salt
  • MSG
  • 6 ounces red caviar

  • 6 sprigs parsley
  • 6 thin slices lemon

  • 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.

        In Japan, the ingredients in "suzuko mizore-ae" are often served separately rather than combined. In each bowl, place about 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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