Ingredients
½ pkg ankimo
4 shiso leaves, perilla or ooba
1 tbsp dried wakame seaweed
ponzu
½ inch daikon radish
½ tsp ichimi togarashi, (Japanese chili pepper)
Preparation
Gather all the ingredients.
Soak dried wakame seaweed in water for 10 minutes, or until rehydrated.
Grate daikon radish.
Gently squeeze water out, leaving some moisture. Don’t dry it out completely.
Add Ichimi Togarashi to daikon radish and mix together.
Take out Ankimo from the package. Slice it thinly, roughly ¼-inch thickness.
Serve 3 slices of Ankimo on a plate, garnish with shiso, wakame, and grated and seasoned daikon.
Serve chilled and enjoy.
