A quick weekend trip to Tokyo and we stumbled upon this little izakaya next to our hotel in Ginza. The chef fires up our meat.
And then continues to charcoal grill the rest of our dinner - chicken, beef, inards and mushrooms.
The most embellished bowl of miso soup we've ever seen.
Across the street at the Mitsukoshi food hall are these perfect red and white strawberries.
And farm fresh greens, sprouts and radishes.
That we hand carried back to HK to prepare.
Japanese Radish Salad
makes about 1 cup as a side dish or as a topping for salad greens
INGREDIENTS:
1 cup chopped Japanese radishes
1 tbsp grapeseed oil
1/2 tsp sesame seed oil
1/4 cup rice wine vinegar
1 tsp sugar
1 tsp coarse salt
1 tsp chopped mint leaves (optional)
METHOD:
1. Place chopped radishes in a glass or other non-reactive bowl.
2. Combine remaining ingredients and mix well.
3. Pour over radishes and gently fold in.
4. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.
