Some Oroshi (White-Radish And Red-Pepper Garnish)

Course : Dips
Serves: 1
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3 medium round section daikon
6 tablespoons ponsu sauce -- (equal soy sauce-lemon juice)
4 medium takano tjume -- (whole red peppers)
2 medium spring onions -- chopped

Preparation / Directions:

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

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