Preparation:
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 ponsu (equal parts soy-sauce and lemon juice) and add a ball to each dish.
Garnish with onion and serve with sashimi |
