| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Japanese, Sauces | 1 | Servings | |
INGREDIENTS
| 3" round section daikon | ||
| 6 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5mg
Potassium: 86.3mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: <1g