Daikon and Karasumi || Hirohisa Hayashi
Daikon and Karasumi
- 2 oz bottarga (karasumi), (about one lobe)
- 2 oz daikon radish, peeled
1. Using a grill at medium-high heat, grill bottarga, whole, about 2 minutes per side or until grill marks form.
2. Remove, let cool sightly (about 1-2 minutes), and slice into 16 pieces
3. Slice the daikon in 16 slices, the same thickness as the bottarga.
4. Arrange on four plates, interchanging the radish and the roe.
Chef Hirohisa Hayashi