Some Oroshi (White-Radish and Red-Pepper Garnish)

Ready in 1 hour

Top-ranked recipe named "Some Oroshi (White-Radish and Red-Pepper Garnish)"

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Try this Some Oroshi (White-Radish and Red-Pepper Garnish) recipe, or contribute your own. "Sauces" and "Japanese" are two of the tags cooks chose for Some Oroshi (White-Radish and Red-Pepper Garnish).


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

Original recipe makes 1 Servings



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 daikons 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. From "Recipes-The Cooking of Japan" from Time-Life International, c1965. File

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