Go Back
Print

Momiji Oroshi (Chile-Spiced Grated Daikon)

This finely grated and seasoned daikon radish can be added to Ponzu Sauce (at left) to add depth and layered flavor. FYI, oroshi means “grated thing” in Japanese, but it also refers to grated daikon; momiji means “maple,” which gives a nod to the autumn leaf– like color the daikon takes on when mixed with the spices.

Ingredients

  • 3⁄4 cup peeled and finely grated daikon radish
  • 1⁄8 teaspoon paprika
  • 2 pinches cayenne powder

Instructions

  1. Place the grated radish in a fine-mesh sieve for 5 to 10 minutes to drain. Transfer the daikon to a small mixing bowl, add the seasonings, mix well, cover, and refrigerate until ready to use.