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What You Need:
(To Make: about ½ cup)
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2 tablespoons sake (rice wine)
A ¼-pound section daikon (Japanese white radish), peeled and finely grated (¼ cup), or substitute ¼ cup finely grated icicle radish or white turnips
2 scallions, including the trimmed green stems, sliced thin into rounds
¼ cup Japanese all-purpose soy sauce
¼ cup fresh lemon juice
MSG
1/8 teaspoon hichimi togarashi (seven pepper spice)
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Translate this recipe:
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| How To Cook: |
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1. Warm the sake in a small saucepan. Then, off the heat, ignite it with a match and shake the pan gently until the flame dies out. Pour the sake into a small dish and cool.
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2. In a small mixing bowl, combine the sake with the grated daikon, sliced scallions, soy sauce, lemon juice, a sprinkle of MSG and 1/8 teaspoon of seven pepper spice. Mix well.
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3. Pour the dipping sauce into tiny individual dishes and serve with bass, striped bass, porgy or fluke sashimi.
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