Some oroshi (white-radish & red-pepper garnis

Yield: 1 Servings

Measure Ingredient
\N \N 3\" round section daikon
6 tablespoons Pon-su (equal soy-lemon juic
4 \N Takano Tjume (Whole red pepp
2 \N Spring onions, chopped

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.

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