Name: Some Oroshi (White-Radish and Red-Pepper Garnish)
Ingredients: 3" round section daikon; 6 tb Pon-su (equal soy-lemon juic; 4 Takano Tjume (Whole red pepp; 2 Spring onions, chopped

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CATEGORY	CUISINE	TAG	YIELD
	Japanese	Japanese, Sauces	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip

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