Radish Sashimi

8 ingredients
2 steps

Ingredients

  • 1 bunch radishes, the more colors the better
  • 2 tablespoons ponzu or tamari (for vegan)
  • 1 teaspoon sugar
  • 2 tablespoons extra-virgin olive oil, or finishing oil or choice
  • 1 tablespoon lemon zest
  • 1 sprig dill, roughly chopped
  • Salt and freshly ground black pepper to taste
  • 1 lemon wedge to squeeze over the top

Directions

  1. 1
    Slice radishes thinly. I used the thinnest setting on my mandoline and they were almost see-through. You can do this by hand if you are Chef Morimoto , but if you are a mere mortal like myself you may need a mandoline. Stir the ponzu and sugar together until the sugar is dissolved.
  2. 2
    Place radishes on platter in an overlapping circular fashion, drizzle on the ponzu-sugar mixture and oil, and top with zest, squeeze of lemon, and dill. Season with salt and pepper to taste.

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