Title: Some Oroshi (White-Radish and Red-Pepper Garnish)
Categories: Sauce Oriental
Yield: 1 Servings
| | | 3" round section daikon |
| 6 | tb | Pon-su (equal soy-lemon juic |
| 4 | | Takano Tjume (Whole red pepp |
| 2 | | 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.