1 watermelon radish
4 tsp sesame oil
4 tsp rice wine vinegar
1 tsp black sesame seeds 1/2 tsp Thai chili powder
Peel the radish, then cut it in half and slice it into 8ths, then julienne into matchstick-size pieces.
Toss the radish pieces with other ingredients in a bowl, then marinate for 1 hour.
Drain and set aside.
Ingredients/Marinated Enoki Mushrooms
2 2-oz packages enoki mushrooms 1/2 bunch scallions, chopped
1/4 bunch mint leaves, chopped 1/4 bunch cilantro leaves, chopped 4 tsp mirin
2 tsp grated fresh ginger 2 tsp sesame oil
Method/Marinated Enoki Mushrooms
Trim off the bottoms of the mushrooms.
Toss all the ingredients together and let marinate for no more than 10 minutes, then drain and set mushrooms aside.
15 cherry tomatoes, cut in half
1/2 bunch scallions, finely chopped on a slight bias 2 garlic cloves chopped
3 tsp soy sauce
1 tsp sesame oil
Toss the tomatoes with the other ingredients and let marinate for at least 1-2 hours.
1/4 bunch Italian flat parsley kosher salt
Remove the stems from the parsley. Deepfry the parsley until crispy.
Season with salt
Stand the mushrooms in 10 service cups or glasses. Add 3 pieces of marinated tomatoes to each.
Top with radish mixture and garnish with the fried parsley.