Easter egg radishes sashimi style

April 9th 2014

This recipe is a fun lil' play on Japanese sashimi, I used "Easter egg" radishes a bit of ponzu, lemon zest, and dill. I like to prepare produce like you would animal protein and the result is quite tasty. I would serve this like any salad along side a protein and starch. I used a mandolin to get the radishes nearly paper thin and it gives a nice mouth feel with a bit of crunch.

I admire Japanese design in general, the goal seems to be not to over complicate, but to use the best stuff you can get your hands on, in this case lovely radishes. If you have a mandolin this recipe takes all of about five minutes to prepare and is quite sexy for a plate of radishes....try it I think you'll like it.
You will need:
1 bunch of radishes, or half a large daikon could be used as well and is very traditional.
zest of one lemon
a few springs of dill
2 Tbsp. Ponzu, it contains bonito so if you are going the vegan route use a high quality, light temari.
a drizzle of finishing oil, I used olive oil, but sesame would be tasty.
slice radishes thinly, I used the thinnest setting on my mandolin and they were almost see through, you can do this by hand if you are Morimoto or Nobu, but if you are a mere mortal like myself you may need a mandolin, if you don't have one and fancy yourself the cookin' type I would suggest you invest in one, they are rad. Place radishes on platter in an overlapping circular fashion, drizzle on ponzu or temari, oil, and top with zest and dill...eat! Super easy and a fun way to eat radishes.