| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Sauces |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
bn |
Young radishes, greens only |
| 2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
c |
Water |
|
|
Soy sauce to taste |
INSTRUCTIONS
From the "Japanese Country Cookbook, " by Russ Rudsinski.
Use greens fresh from the garden or from a top-grade produce store, saving
radishes or another use.
Wash greens, discarding any bits that don't look fresh. Chop coarsely.
Combine in a bowl with the salt, sugar and water. Allow to sit 30 minutes
to several hours in the refrigerator.
Just before serving, drain and squeeze dry in a kitchen towel.
Place in small serving bowl and add soy sauce to taste.
PER SERVING: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg
cholesterol, 198 mg sodium, 0 g fiber.
Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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