½ pkg ankimo
4 shiso leaves, perilla or ooba
1 tbsp dried wakame seaweed
For Seasonings:
ponzu
½ inch daikon radish
½ tsp ichimi togarashi, (Japanese chili pepper)
Gather all the ingredients.
Soak dried wakame seaweed in water for 10 minutes, or until rehydrated.
Grate daikon radish.
Gently squeeze water out, leaving some moisture. Don’t dry it out completely.
Add Ichimi Togarashi to daikon radish and mix together.
Take out Ankimo from the package. Slice it thinly, roughly ¼-inch thickness.
Serve 3 slices of Ankimo on a plate, garnish with shiso, wakame, and grated and seasoned daikon.
Serve chilled and enjoy.
Sugar: 1g
:
Calcium: 1mg
Calories: 51kcal
Carbohydrates: 4g
Cholesterol: 56mg
Fat: 4g
Fiber: 1g
Iron: 1mg
Potassium: 6mg
Protein: 2g
Saturated Fat: 1g
Sodium: 27mg
Vitamin A: 74IU
Vitamin C: 1mg
