Recipe: Smashed Radishes In Soy Dressing

SMASHED RADISHES IN SOY DRESSING

2 dozen fresh red radishes
2 tsp salt
3 tsp thin soy sauce
3 tbsp peanut oil
1 tsp white vinegar
1 tsp sugar
1 tsp sesame oil
1/4 tsp fresh ginger juice
Chinese parsley (garnish)

Remove heads and tails from radishes; wash.

Using bottom of heavy drinking glass, about 2-inches across base, hit radishes on side to crack them - not mash them - so dressing can get into flesh. Avoid rendering a crushing blow no matter how you feel that day. Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature.

PREPARE DRESSING:
Combine thin soy sauce, peanut oil, vinegar, sugar, sesame oil and fresh ginger juice. Double amount of vinegar for a sharper taste, if desired.

Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 30 minutes. If you make this dish ahead of time, pour on dressing 30 minutes before serving.

Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve.