Daikon Root Salad With Chilli And Salmon Roe

Daikon Root Salad With Chilli And Salmon Roe

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Ikura to daikon no oroshi ae
Calories: 244

Ingredients
 

  • 1/2 daikon root
  • 2 dried red chilli peppers
  • 1 small jar salmon roe or red lumpfish roe
  • 1/2 lemon

Garnish with:

  • sprigs of parsley
  • radish flowers

Instructions

  • Prepare the daikon root: peel and cut it into small pieces and place in the food processor with the 1 or 2 dried chillies (remove the stalk and seeds).
  • Process until you have a smooth, very pale pink creamy mixture, place this in the centre of a clean cloth, gather the edges together and twist round tightly to squeeze out as much moisture as possible.
  • Heap the radish mixture on to 4 plates and garnish with parsley and radishes cut into tulip shapes. Top each serving with a spoonful of the salmon or lumpfish roe, sprinkle with a little lemon juice and serve immediately.
  • This delicate and unusual starter should be prepared just before it is to be eaten as the daikon mixture (momiji oroshi) deteriorates rapidly once grated. This is an ideal beginning to a formal Japanese meal.
Calories: 244 kcal
Carbohydrates: 22 g
Protein: 29 g
Fat: 8g
Saturated Fat: 2 g
Cholesterol: 424 mg
Sodium: 148 mg
Potassium: 999 mg
Fiber: 6 g
Sugar: 10 g
Vitamin A: 1208 IU
Vitamin C: 213 mg
Calcium: 97 mg
Iron: 3 mg
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