It’s too hot to cook. And I’ve just harvested radishes from my garden. What’s a girl to do? The obvious answer is sashimi for dinner using my radishes as a stand in for daikon (Japanese radish). Brilliant. So embarrassingly there is no recipe due to the simplicity of this set up however the point is that you don’t need to do much to beautiful home grown produce! And if you’re after the quickest growing root vegetable of all time…plant radishes and impress your friends! I planted French Breakfast Radish (Raphanus sativus, an heirloom variety), direct sowed in the garden and they grew in just over 3 weeks! They like a sunny, well drained position and a bit of compost mixed with the soil before you sow. And no excuses, you can plant them now, autumn and spring!
Back to the Sashimi part. I prefer to eat my fish raw than cooked; it’s clean, fresh and as low maintenance as it gets. When I was in Japan a little over a year ago, I was on a sashimi eating warpath. The irony was I had just been working on a project over the uni semester on methylmercury in fish and the health effects of human consumption. Ah, it makes me chuckle…reliving the memories…good times! But sometimes you just gotta push methylmercury levels aside and just live a little, right? I reached ultimate sashimi nirvana at the Tokyo Fish Markets where I ate the freshest (and best) sashimi in the world for breakfast. What an awesome food memory. Japan is truly an amazing place with the food to match. I can’t wait to go back.
So all you need to do is gently slice your sashimi (we eat yellow fin tuna and salmon) with a very sharp knife; against the grain and in uniform pieces (trim it in a block shape before you cut to aid this). I use a gorgeous handmade knife I bought in Tokyo to complete the authentic experience! Very thinly slice the radish, then slice again into little ribbons and put in ice cold water to freshen and separate before use (not as delicate looking as grated daikon though). So we’ll be eating our sashimi with the radish, pickled ginger, good quality japanese soy and wasabi on the side. Try and eat the radish between bites of sashimi to cleanse the palate. And don’t forget to wash it down with sake (another delight). Seriously could there be an easier summer dinner to not cook? Oishii! :: Jem x