Marinated Radish Fans (Aka Kabu Sunomono)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3-4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Tangy Marinade (see below) 1 bunch large, well-shaped, oval radishes Tangy Marinade: 1/2 cup rice vinegar
1/3 cup sugar 1/2 teaspoon salt 1/2 teaspoon sesame oil
1 (1-inch) square piece konbu (optional)



1 Prepare marinade. Cut off radish tops; trim off root ends. Wash radishes in cool water; pat dry. On a cutting board, place a radish on its side between 2 chopsticks. Top and bottom of radish should be at right angles to chopsticks. Make a series of slices across radish down to chopsticks. Chopsticks will prevent knife from cutting all the way through radish. Repeat with remaining radishes.
2 Add radishes to marinade. Refrigerate 30 minutes. If radishes are marinated longer than 1 hour, they will bleed and become bright pink. Remove radishes from marinade; shake off excess liquid. With your fingers, gently spread each radish open into a fan shape. Serve in small dishes.
3 Tangy Marinade: Combine all ingredients in a medium-size bowl.

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