| 1. | 2 to 3 ounces daikon sprouts ( optional, see Note)
|
| 2. | Add vegetable oil, carrots, daikon and 1 tablespoon of water.
|
| 3. | Sprinkle a serving platter with the remaining radishes and the daikon sprouts.
|
| 4. | Sprouts include sunflower and spicy radish, onion and daikon.
|
| 5. | 20 daikon radish curls or thin slices fresh hearts of palm
|
| 6. | Place the daikon in a serving bowl and top with the ikura.
|
| 7. | 1 2-ounce length of daikon radish, thinly sliced
|
| 8. | For the dressing : Grate daikon into a separate bowl.
|
| 9. | Save the rest of the daikon for soups or salads.
|
| 10. | Lightly squeeze a handful of the slushy daikon to remove excess moisture.
|
