Mary Miso - Recipes for every day - Cookbooks
Pickled Radish:
100g white balsamic vinegar
1 table spoon Mirin (rice wine)
25g sugar
1 star-anise
100g radish, in fine stripes (Julienne)
Dressing:
2 table spoons lime juice
4 table spoons sunflower oil
1 table spoon miso paste
1 table spoon soy sauce
1 pinch of sugar
1 table spoon water
Filling:
50g glass noodles
100g bean sprouts
25g beetroot sprouts
20g cress
4 table spoons pickled ginger (sushi ginger)
8 spring roll leaves
chili sauce
Pickled Radish:
Bring to boil white balsamic vinegar, Mirin rice wine, sugar and star-anise and poor over radish-julienne. Allow to draw for 1 hour.
Dressing:
Mix all ingredients.
Filling:
Prepare the glass noodles according to cooking instructions (see packaging insert). Mix with all other ingredients. Drain radish and add.
Soak one spring roll leaf in warm water. Mix dressing and filling. Remove leaf from water, spread the mixture, fold the sides and roll up.
Tip: Radish can be prepared one day in advance. Klick here for my chili sauce recipe.
