Some Oroshi (White-Radish & Red-Pepper Garnish)
Yield
4 servingsPrep
15 minCook
0 minReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3" | section |
daikon (chinese icicle radish)
|
*
|
| 6 | tablespoons |
pon-su
|
* |
| 4 | each |
sweet red bell peppers
|
|
| 2 | each |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
daikon (chinese icicle radish)
|
*
|
||
| 9E+1 | ml |
pon-su
|
* |
| 4 | each |
sweet red bell peppers
|
|
| 2 | each |
onions
chopped |
|
Directions
Make 4 openings in the flat side of the daikon with chopsticks or the tip of a knife.
Insert a red pepper deep into each opening, so that the tip is level with the daikon.
Set aside for at least 4 hours. The daikon's moisture will reconstitute the pepper and the pepper will have spiced the daikon.
Grate the daikon, divide into 6 equal parts, and roll into a small ball.
TO SERVE: Pour the pon-su (equal parts soy-sauce and lemon juice) and add a ball to each dish. garnish with onion and serve with sashimi.
