Daikon oroshi, grated white radish
Daikon oroshi, finely grated white radish, accompanies grilled fish and tempura, providing freshness and a slight piquancy. The secret to success lies in the grater: a Japanese fine-mesh grater, the oroshigane, produces a delicate, juicy texture through small circular motions, which is quite different from simply slicing the radish or using a food processor.
Preparation
-
Peel the daikon
Peel a segment of daikon radish. -
Grate using a circular motion
Grate using the Japanese grater with small circular motions.
👉 Tip: always grate in the same direction for a consistent texture. -
Drain lightly
Let it drain for a few minutes in a colander to remove excess juice. -
Serve immediately
Serve chilled, in a small mound next to the dish.
Culture
A universal side
Daikon oroshi accompanies grilled fish as well as it does a bowl of noodles, its freshness balancing even the richest, fattiest dishes.
The Tool
Copper grater (oroshigane)
Its fine, tight teeth produce a juicy and light texture that is impossible to achieve with a coarse, large-holed Western grater.
Buy nowFAQ
Should I squeeze the daikon oroshi?
A light draining is sufficient; it should not be too dry.
Can I prepare it in advance?
It is best prepared just before serving, as it quickly loses its freshness.
Suggestions
Serve with grilled fish, tempura, or mixed with a little soy sauce for a simple side dish.