Hasselback radishes in miso dressing

Votes: 2

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4-6

Hasselback is a method of slicing vegetables like an accordion. This method is most often used for cutting potatoes, but baked Hasselback radishes are equally as interesting. Below in the recipe are detailed instructions on how to slice any vegetable neatly without damaging them. Drizzle the baked radishes with a Japanese dressing made from white miso paste, lemon juice, vegetable oil, and mirin, an Asian rice wine. Let the dressing soak into all the cut surfaces, then sprinkle with sesame seeds and enjoy the amazing, exotic flavor of this appetizer.

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Recipe:

Trim 2 bunches of radishes, then slice as described below. Place in a 9 x 13-inch baking dish and drizzle with 4 teaspoons dark sesame oil. Sprinkle with 1/2 teaspoon salt, season with pepper to taste, and toss. Bake at 425°F (220°C) until soft, 35 to 40 minutes. Combine 2 tablespoons vegetable oil with 1 tablespoon mirin, add 2 teaspoons each white miso paste and lemon juice, 1/4 teaspoon salt, and a few grinds of black pepper. Drizzle over the radishes and sprinkle with the sesame seeds and chopped green onions.

Hasselback in one-two-three:

Cut a thin slice off one side of the vegetable so it can stand up straight. (If you're cutting halved vegetables, skip this step.)
Place the vegetable cut side down between the handles of two wooden spoons.
Using a sharp knife, make crosswise cuts at a distance of 0.3-0.5 cm from each other, stopping when the knife rests against the handles of the spoons so as not to cut through the entire vegetable.