---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Some Oroshi (White-Radish and Red-Pepper Garn
 Categories: Japanese, Condiment
      Yield: 1 servings
 
           3" round section daikon
      6 tb Pon-su (equal soy-lemon juic
      4    Takano Tjume (Whole red pepp
      2    Spring onions, chopped
 
  Make 4 openings in the  flat side of the daikon with
  chopsticks or the tip of a knife.  Insert a red pepper
  deep into each opening, so that the tip is level with
  the daikon.  Set aside for at least 4 hours.  The
  daikon's moisture will reconstitute the pepper and the
  pepper will have spiced the daikon.  Grate the daikon,
  divide into 6 equal parts, and roll into a small ball.
  TO SERVE: Pour the pon-su (equal parts soy-sauce and
  lemon juice) and add a ball to each dish. garnish with
  onion and serve with sashimi.
 
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