Some oroshi (white-radish & red-pepper garnis
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3\" round section daikon | ||
6 | tablespoons | Pon-su (equal soy-lemon juic |
4 | Takano Tjume (Whole red pepp | |
2 | Spring 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.
Related recipes
- A white sauce (the bechamel of some)
- Ahhh-some apple muffins
- Basic fajitas (and then some)
- Beef stew with bouquet garni
- Biscotti info and some recipes
- Bouquet garni
- Bouquet garni - ll
- Bouquet garni 2
- Bouquet garni mix
- Cabbage and then some
- Choucroute garni
- Choucroute garnie
- Easy choucroute garni
- Some general advice about grains
- Some like it hot jalapeno pie
- Some more casserole
- Some oroshi (white-radish & red-pepper garn
- Some oroshi (white-radish and red-pepper garnish)
- Standard bouquet garni
- Try some more brownies