I spent the winter holidays in Japan, and have been inspired by many of the foods we ate while on our trip. Now that I'm back in California, I find myself trying to combine the flavors from my garden with traditional Japanese dishes.
Friday, January 9, 2009
We have a Mexican lime tree growing on our balcony laden with fruit. Today I decided to make a Japanese style salad - julienned carrot and daikon radish - dressed simply with Mexican lime, salt and mirin. The salad is topped with fresh cilantro sprigs from the farmers market.
1/4 medium daikon radish, julienned
1 medium carrot, julienned
6 sprigs cilantro, torn roughly
juice from 1 small Mexican lime or 1/2 regular lime
2 teaspoons mirin, or to taste
1/4 teaspoon salt, or to taste
Combine daikon and carrot in a medium bowl. Squeeze lime juice over the salad. Sprinkle with salt and mirin. Mix well. Top with cilantro.