材料 Ingredients
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做法
| 1. | 用削刀削白蘿蔔，要削下至少3層皮。削下的皮可以做醃菜或小炒。 |
| 2. | 將蘿蔔磨成泥，再輕輕地擠去水份，不要擠太乾。 |
| 3. | 小碗裡擺上1片紫蘇葉，再放1/4的白蘿蔔泥，然後淋上1/2小匙柴魚醬油，最後放上1大匙鮭魚卵。重複此步驟將剩餘三碗做好。 |
PROCEDURE
| 1. | Use a peeler to peel the daikon. Peel at least 3 layers of the daikon skin. The skin can be used for pickle or stir-fry. |
| 2. | Grate the daikon. Gently squeeze water off the daikon. Do not squeeze dry. |
| 3. | Place one shiso leaf in a small bowl, add 1/4 of the grated daikon, sprinkle with 1/2 tsp. of bonito soy sauce and top with 1 tbs. of salmon roes. Repeat this step to make 3 more bowls. |
最後更新 (Last Update): 09/20/2020
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