Radish Sashimi

May 26, 2014
3 Ratings
  • Serves 2 to 3
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

What You'll Need
  • 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
  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. 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.

See what other Food52ers are saying.

  • Dina Moore-Tzouris
    Dina Moore-Tzouris
  • Roddy
Chef de cuisine @Shelburne hotel Seaview, WA

2 Reviews

Roddy August 27, 2022
Made with an addition of snap peas from the garden. They were well received.
Dina M. September 1, 2015
beautiful! i just happened to get radishes in my CSA basket this week and they have been staring back at me from the fridge! I think I'll garnish with finely chopped jalapeño. thanks!