Grated raw daikon, known as daikon oroshi, is a terrific condiment for any number of dishes. In Japan daikon oroshi is served with grilled fish, or added to the dipping sauce for tempura. Apparently daikon contains an enzyme that aids in the digestion of starchy foods. I like to put daikon oroshi on burgers and sandwiches, and am very fond of topping our raw sauerkraut with it, especially when it’s been mixed with the ponzu sauce. I’m including a recipe to make your own ponzu sauce if you can’t find any in your markets or if the stuff you find is full of preservatives, etc.
daikon, as needed
3 parts ponzu sauce
1 part dark (toasted) sesame oil
1. Grate daikon on the side of the grater that you would use to zest citrus, or use a microplane grater. You want very fine, clumpy daikon. Put into a fine mesh strainer, the size of which will be determined by the amount of daikon you’ve grated. A tea strainer works great for a small amount. Gently press on the daikon to remove excess liquid. Or, put into a kitchen towel and gently press out liquid.
2. Put into a serving bowl. Pour sauce over just before serving.
3. Sauce: Combine 3 parts ponzu sauce to 1 part dark or toasted sesame oil. For example, 1 T of ponzu sauce to 1 t of sesame oil.
Homemade Ponzu Sauce:
1/2 c tamari or shoyu
1/4 c lemon juice
2 T lime juice
3 T rice vinegar (unseasoned)
1 T mirin
3 T dried bonito flakes, optional
1 or 2 inch piece of kombu, optional
1. Combine all ingredients. Let stand at room temperature for 24 hours then strain. If not using bonito flakes or kombu, then let stand for about 8 hours, no need to strain.