| 1 to 2 Servings | |
| Daikon (radish) | 80g |
| Maguro (tuna) Shuto | 2 tbs |
| Sliced lemon | Small amount |
Directions
| 1. | Peel the daikon (radish) and cut into 1 to 2mm thick half-moon slices. | |
|---|---|---|
| 2. | Add Shuto on ① and let it sit for about 10 minutes to blend in the flavour. | |
| 3. | Add sliced lemon for garnishing. | |
Tips and Pointers
A light pickled radish made with the salted content of Shuto concentrates the flavour.
Comment
Used in this recipe!
Maguro （tuna） Shuto
Maguro Shuto is born by salting and aging rare parts of tuna over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=104