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Steamed Asparagus with Tangerine Ponzu, Daikon and Nori

Time 15 minutes
Yields Serves 4 to 6.
Steamed Asparagus with Tangerine Ponzu, Daikon, and Nori
(Mariah Tauger / Los Angeles Times)

Steamed Asparagus with Tangerine Ponzu, Daikon, and Nori

1

Prepare a steamer.

2

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

3

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.

4

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.

5

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.

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