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—alongside a protein and starch. I used a mandoline to get the radishes nearly paper thin and it gives a nice mouthfeel 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 mandoline 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. —Alexandra V. Jones
Test Kitchen Notes
I was entranced with this dish. It was ridiculously simple, with a refreshing crunch and surprising silkiness. I did skip the sugar—only because I forgot about it; we didn't miss it. And we will be making this dish again. Probably tomorrow. —CamillaMMann
2 to 3
radishes, the more colors the better
ponzu or tamari (for vegan)
extra-virgin olive oil, or finishing oil or choice
dill, roughly chopped
Salt and freshly ground black pepper to taste
lemon wedge to squeeze over the top
In This Recipe
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.
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.