One of my favorite cookbooks is David Chang’s “Momofuku.” Though Chang’s known as Mr. Pork (and a lot of the recipes in the book are admittedly a little pork-heavy), “Momofuku” has a bunch of fantastic vegetable and vegetable-based recipes, one of which this dish is adapted from.
Inspired by the “wasabi peas” you see pretty much everywhere, this is a tasty and super-quick side (or, served over rice, a decent-sized lunch). Miso’s a terrific way to add savory depth to dishes, and food-processing the horseradish into “snow” gives you a pretty good horseradish-to-pea ratio. If you can’t find miso, you can use a cup of vegetable broth reduced to a half cup (around 5 minutes over high heat), and the radishes are totally optional – they’re mostly there for color and a little crunch. (Julienned carrots would be good on there, too.)
This simple Momofuku-inspired dish is a perfect appetizer for a night in with friends. It’s quick to make, yet fun enough to be eaten with chopsticks for a restaurant feel. Since this dish has such strong flavors, it would also be great if served over plain brown or white rice. The delicious juices from the marinade would blend with the rice so well.
Another thing about this recipe that makes it versatile is that you can add any shredded, grated or sliced veggies you like for variety. Carrots, cucumbers, zucchinis, beets or basically any “grateable” veggies you have on hand or are in season. The same goes for sauces and spices. Get creative and make this dish your own! Too spicy? Add less horseradish. We admit that horseradish takes some time to get used to but it adds such an amazing flavor to preparations. Give it a try!
Equipment used in this recipe:
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