This simple side dish is based on a traditional Japanese way to eat daikon radish. In this recipe, I use Local Roots watermelon radish, which gives the dish a bright and beautiful pink color. The dish is light, but has complex flavors and can be a wonderful addition to a meal of rice and miso soup.
2 Tbsp. ponzu sauce, store bought or freshly made
1 tsp. toasted sesame seed
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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