Name: Steamed Asparagus with Tangerine Ponzu, Daikon and Nori Recipe
Total time: 15 min
Yield: Serves 4 to 6.
Cuisine: JAPANESE
Ingredients: 1 tablespoon plus 1 teaspoon organic tamari or soy sauce; 1 tablespoon rice wine vinegar; 1 tablespoon fresh tangerine (or orange) juice; 2 teaspoons fresh lemon juice; 2 teaspoons mirin; 1 bunch (about 1 pound) asparagus; 1 piece (5 inches) daikon radish (about 10 ounces), peeled; Togarashi and chopped roasted seasoned nori, to garnish

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By Kuniko Yagi

April 11, 2019

Ponzu-soaked grated daikon radish tops the asparagus as a condiment, as does a flurry of togarashi spice and chopped nori.

From the story: Culinary SOS: Three chefs level up asparagus

Steamed Asparagus with Tangerine Ponzu, Daikon, and Nori

1 tablespoon plus 1 teaspoon organic tamari or soy sauce

1 tablespoon rice wine vinegar

1 tablespoon fresh tangerine (or orange) juice

2 teaspoons fresh lemon juice

2 teaspoons mirin

1 bunch (about 1 pound) asparagus

1 piece (5 inches) daikon radish (about 10 ounces), peeled

Togarashi and chopped roasted seasoned nori, to garnish

Prepare a steamer.

Make the ponzu by mixing the tamari, vinegar, tangerine juice, lemon juice, and mirin in a small bowl.

Trim the bottom 3 inches off the asparagus. Place in the steamer, cover, and steam, turning occasionally to ensure even cooking, until bright green and just tender, about 5 minutes. Transfer to a serving plate.

Meanwhile, grate the radish on the small holes of a grater or against a ginger grater into a fine-mesh sieve. Squeeze the radish with your hands to remove all excess liquid. Scatter the daikon over the asparagus, then drizzle the ponzu directly over the daikon.

Sprinkle togarashi all over the asparagus and daikon and top with nori. Serve immediately.

Adapted From:

Chef Kuniko Yagi of Pikunico

Make Ahead:

The ponzu can be refrigerated for up to 1 week.