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