Puree the radish until it is almost liquefied and turn it out into a small bowl. (The pureed radish serves as the thickener for this sauce). Combine the rest of the ingredients, stir them up, and spoon it over the sliced ankimo. Top it all with some thinly sliced (angled) scallions.
Radish – You can use any, good, crisp radish. Daikon has the traditional flavor profile, but red radishes work just as well when you clean them up and puree them.
Ponzu Sauce – This delicacy is a Japanese concoction of soy sauce, and citrus flavored fruit, preferably from the Japanese fruit called Ponzu.
To Find: Check the international or Asian section of your supermarket, or grab this item when you are at an Asian market.
Sriracha – This HOT PEPPER SAUCE is a sweaty one. Go easy.
At different holiday seasons throughout the year, Jewish people make ‘chopped chicken liver’. Well, these days, chicken livers don’t seem as attractive an ingredient as they used to, and our Ankimo works just as well, and if you do it with bubby love, you probably won’t be able to tell the difference in either flavor or texture, from authentic ‘chopped liver’. Here’s our recipe
In a chopping bowl or food processor, chop the onion to ‘course’, add the egg, and chop both together until ‘fine’. Add the ankimo and shortening and chop until the ingredients are well blended, but a little course. Chill the mixture for 1 hour.
Turn out the mixture onto a plate for shaping, or into a bowl for serving. Serve with matzo, or your favorite cracker, scoop, or crust.