Daikon is so versatile and I love it so much.
I simply tossed the ingredients in home-made ponzu.
Ingredients (for 2)
2-3" length medium-size daikon, peeled, grated and its juice drained
4 ea. relatively thin asparagus, cut into 2" length and blanched
1 ea. abura-age (deep-fried pressed tofu pouch), pan-fried both sides and sliced into thin strips
1/3 to 1/2 cup lump crab meat
(ponzu sauce)
1.5 tbsps. soy sauce
1 tbsp. rice vinegar
1/2 tbsp. grapefruit juice
1/4 tsp. sesame oil
katsuo-bushi (bonito flakes)
Procedure
Mix the ingredients for ponzu sauce and set aside.
In a bowl, combine grated daikon, asparagus, abura-age, and crab meat with the ponzu.
Garnish with katsuo-bushi.
