| |
|
What You Need:
(To Make: ½ cup)
|
|
|
|
A 3-inch round section of daikon (white radish), peeled
4 takano tjume (dried whole red peppers)
½ cup ponzu (equal parts soy sauce and lemon or lime juice)
2 scallions, including 3 inches of the green stems, sliced thin into rounds
|
|
Translate this recipe:
|
|
|
|
|
|
| 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.
|
|
|
|
|
