Radish Sashimi

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