Title: Some Oroshi (White-Radish and Red-Pepper Garn
Categories: Japanese, Condiment
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.
