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
Serves: 2 to 30
Radish SashimiPrint Recipe
- 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
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Shaved Salad
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
- This recipe was entered in the contest for Your Best Picnic Recipe