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White Radish And Red Pepper Garnish
(Some Oroshi)
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| What You Need: |
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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
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| How To Cook: |
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1. With chopsticks or the tip of a sharp, pointed knife, make four openings in the flat side of the daikon.
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2. Insert a dried red pepper deep into each opening, so that its tip is level with the surface of the daikon.
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3. Set aside for at least 4 hours, or refrigerate overnight.
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4. By then, the daikon's moisture will have reconstituted the red peppers and the pepper will have spiced the daikon.
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5. Grate the pepper-stuffed daikon, divide into 6 equal parts, and roll each part into a small ball.
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6. Pour the ponzu into 6 tiny dishes and add a grated daikon-and pepper ball to each dish.
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7. Garnish with sliced scallions and serve with sashimi.
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