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| Home -> [Asian, Condiments, Ethnic, Garnishes, Japanese] -> [Some oroshi (white-radish and red-pepper garnish) Recipe] |
Some oroshi (white-radish and red-pepper garnish)
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Asian, Condiments, Ethnic, Garnishes, Japanese |
Rating: |
0 |
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Ingredients:
| 1
| x | 3" round section daikon | | 6
| tbsp | Pon-su (equal soy-lemon juic | | 4
| each | Takano Tjume (Whole red pepp | | 2
| each | Spring onions, chopped |
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Procedures:
| 1 | Make 4 openings in the flat side of the daikon with chopsticks or the tip of a knife. | | 2 | Insert a red pepper deep into each opening, so that the tip is level with the daikon. | | 3 | Set aside for at least 4 hours. | | 4 | The daikon"s moisture will reconstitute the pepper and the pepper will have spiced the daikon. | | 5 | Grate the daikon, divide into 6 equal parts, and roll into a small ball. | | 6 | To serve: pour the pon-su (equal parts soy-sauce and lemon juice) and add a ball to each dish. | | 7 | Garnish with onion and serve with sashimi |
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