Oroshi (White-Radish and Red-Pepper Garnish)|
Some Oroshi (White-Radish and Red-Pepper Garnish)
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
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.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.