Baby Radishes with Tomatillo Salsa
By LaLaCooks
7.4.11 - Of course we didnt have baby radishes but used red radishes, daikon (that was a little past prime), and cucumber. This would have been really good if the radishes were good. We like the addition of the cucumber since we didn't have a nice assortment. From "Nobu" the cookbook.
- 1
Ingredients
- Tomatillo Salsa
- 4 medium tomatillos, cut into 1/4 inch dice
- 1/4 serrano chili pepper, finely chopped
- 1/4 clove garlic
- 1 tsp. chopped cilantro leaves
- 1 tbsp. chopped white onion
- pinch ground cumin seeds
- pinch salt
- 2 tsp. Tosazu (recipe below)
- Juice of 1 lime
- 5 each of at least three different types of baby rtadish, such as Chinese, Watermelon or Greentop
- Tosazu
- 3 tbsp. soy sauce
- 4 tbsp. rice vinegar
- 3 tbsp. dried bonito blakes
Preparation
Step 1
1. Make the Tomatillo Salsa: Combine all ingredients and set aside.
2. Peel the radishes and trim into even cylinders. Slice as thinly as possible into regular disks on a mandoline. (We couldn't get them paper thin on our mandoline so Denis used his sushi knife and they came out perfectly). Soak in ice water until crisp Drain well. (We added some thinly sliced cucumber for color.
3. Arrange the radish slices on a plate in concentric rings by color, starting from the edge of the plate. Make sure that each disk overlaps the previous one. Sprinkle with the Tomatillo Salsa and sea salt.
Tosazu
Heat the soy sauce and rice vinegar in a small saucepan until the mixture begins to steam. Remove from heat and add the bonito flakes. Cool to room temperature and stain.