Radishes With Crème Fraîche and Furikake

Name: Radishes With Crème Fraîche and Furikake
Yield: 8 servings
Ingredients: 1 toasted nori sheet, coarsely torn; 1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or gochugaru); 1 Tbsp. toasted sesame seeds; 1 tsp. flaky sea salt, plus more; ½ lemon; 1½ lb. mixed radishes (such as red, watermelon, and/or black), trimmed; ¾ cup (or more) crème fraîche; Special Equipment: A spice mill

By Andy Baraghani

June 5, 2020

a variety of sliced radishes served with a dollop of crème fraîche sprinkled with furikake

Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou

Furikake, the Japanese seasoning and condiment, comes in many store-bought styles. This streamlined homemade version has just five ingredients and is equally versatile on fish, steamed rice, or roasted vegetables.

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Recipe information

Yield
8 servings

Ingredients

1 toasted nori sheet, coarsely torn

1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or gochugaru)

1 Tbsp. toasted sesame seeds

1 tsp. flaky sea salt, plus more

½ lemon

1½ lb. mixed radishes (such as red, watermelon, and/or black), trimmed

¾ cup (or more) crème fraîche

Special Equipment: A spice mill

Preparation

Step 1
Finely grind nori in spice mill; transfer to a small bowl and mix in red pepper flakes, sesame seeds, and 1 tsp. sea salt. Using a Microplane, finely grate zest of lemon half into bowl and use your fingers to work it into nori mixture (this will keep the zest from clumping). Set lemon half aside.
Step 2
Cut radishes into a mix of ¼"-thick rounds and 1"-thick wedges, depending on their size (you just want pieces that are easy to pick up and eat).
Step 3
To serve, spoon crème fraîche onto one side of a platter or large plate and sprinkle furikake over. Pile up radishes on the other side of the platter. Squeeze juice from reserved lemon half over radishes and sprinkle with a bit of sea salt.