Daikon radish oroshi is a classic Japanese condiment that is both simple and profound. This video clearly explains the professional tips, from peeling the skin, how to grate it correctly, to how to squeeze out excess moisture to maximize its flavor. Master the basics that will be useful in your daily meals.
Ingredients
Main Ingredients ((to taste))
- Daikon Radish 1 large
Seasonings
Steps
- Lightly peel the skin off the daikon radish.
- Set up a bowl and colander, or something that can squeeze out moisture, for grating the daikon radish.
- Grate the daikon radish by drawing circles, perpendicular to the fibers.
- When you have a small amount of daikon radish left, slowly grate it while changing its orientation to avoid injuring your fingers. (Key Tip!) When grating until the very end, change the direction and be careful not to cut your fingers.
- Press the grated daikon radish against the colander to squeeze out the moisture. (Key Tip!) Squeeze it just enough so that the juice doesn't drip when you hold it in your hand, so that the grated daikon radish is moist.
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