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2 tbsp. sake
1/4 lb. daikon (Japanese white radish OR
1/4 cup grated icicle radish or white turnip
2 scallions, including stems, sliced thin into
rounds
1/4 cup soy sauce
1/4 cup fresh lemon juice
dash of MSG
1/8 tsp. hichimi togarashi (seven pepper
spice)
Warm the sake in a small saucepan. Turn off the heat, ignite the sake with a match and shake the pan gently until the flame dies. Pour the sake into a small dish and cool.
In a small mixing bowl, combine the sake with the radish, scallions, soy sauce, lemon juice, MSG and hichimi togarashi. Mix well.
1/4 lb. daikon (Japanese white radish OR
1/4 cup grated icicle radish or white turnip
2 scallions, including stems, sliced thin into
rounds
1/4 cup soy sauce
1/4 cup fresh lemon juice
dash of MSG
1/8 tsp. hichimi togarashi (seven pepper
spice)
Warm the sake in a small saucepan. Turn off the heat, ignite the sake with a match and shake the pan gently until the flame dies. Pour the sake into a small dish and cool.
In a small mixing bowl, combine the sake with the radish, scallions, soy sauce, lemon juice, MSG and hichimi togarashi. Mix well.
