Red radishes and kuzu sauce -by Aveline kushi
1 3-6 inch piece kombu
10 whole red radishes, tops removed
spring or filtered water
3 Whole umeboshi plums
1 Tsp shiso leaves from the umeboshi plums
1-2 Tsp diluted kuzu
Sliced scallions or boiled parsley sprigs for garnish
Put the kombu on the bottom of a pot and add whole red radishes. Add water to almost cover them. Add the whole umeboshi plums, but remove the shisho leaves in which the plums were pickled and save for salads or pickling. Cook for abour 30-40 minutes, over low heat. Remove radishes and put them in a bowl. Strain out the kombu, umeboshi pits, and shisho leaves from the cooking liquid. Thicken the liquid with 1-2 teaspoons of diluted kuzu and simmer for several minutes. Pour the kuzu sauce over radishes. Garnish with sliced scallions or with sprigs of boiled parsley. Slice the shisho leaves and put them at the side of the bowl with the radishes.
Variation: For a less salty taste, usu only1 umeboshi plum.
-I did not have Umeboshi plums so I used Ume plum paste about 1 tbsp. Also that meant that I eliminated the shisho leaf as well.
- I cooked this dish for only 25 minutes. the radishes just looked right at that point.