Smashed Radishes In Soy Dressing Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
24: Fresh red radishes,
2 tsp: Salt,
1 tsp: White vinegar,
1 tsp: Sugar,
3 tsp: Thin soy sause,
3 tbsp: Peanut oil,
1 tsp: Sesame oil,
1/4 tsp: Fresh ginger juice,
Chinese parsley for garnish,
Directions:
Remove heads and tails from radishes; wash. Using bottom of heavy
drinking glass, about 2" across base, hit radishes on side to crack
them - not mash them - so dressing can get into flesh. Avoid
rendering a crushing blow no matter how you feel that day. Sprinkle
radishes all over with salt, put them in a bowl, and set aside for
about 15 minutes at room temperature. Prepare dressing: Combine
vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh
ginger juice. Double amount of vinegar for a sharper taste, if
desired. Drain liquid from radishes (salt will have drawn off quite
a bit of water); pour dressing over them; cover and refrigerate for 3
minutes. If you make this dish ahead of time, pour on dressing 30
minutes before serving. Immediately before serving, transfer
radishes to serving dish; garnish with Chinese parsley and serve.
Source from luhu.jp
drinking glass, about 2" across base, hit radishes on side to crack
them - not mash them - so dressing can get into flesh. Avoid
rendering a crushing blow no matter how you feel that day. Sprinkle
radishes all over with salt, put them in a bowl, and set aside for
about 15 minutes at room temperature. Prepare dressing: Combine
vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh
ginger juice. Double amount of vinegar for a sharper taste, if
desired. Drain liquid from radishes (salt will have drawn off quite
a bit of water); pour dressing over them; cover and refrigerate for 3
minutes. If you make this dish ahead of time, pour on dressing 30
minutes before serving. Immediately before serving, transfer
radishes to serving dish; garnish with Chinese parsley and serve.
Source from luhu.jp