Recipe: Appetizing Grated Daikon Radish Tossed with Umeboshi

Grated Daikon Radish Tossed with Umeboshi. This is a cooking movie that I shot and edit for Marukai super market. This movie was shown all Marukai stores in Los Angeles. Daikon oroshi means grated daikon radish in Japanese.

Daikon Oroshi is often used as a condiment and is especially great with rather oily food, such as Tempura and grilled mackerel fish. Remove the steak from the pan and top grated Daikon radish and green onion. Drizzle Ponzu sauce over the steak. You can cook Grated Daikon Radish Tossed with Umeboshi using 5 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Grated Daikon Radish Tossed with Umeboshi

1. It's 10 of cm plus Daikon radish.
2. Prepare 1 of Umeboshi.
3. It's 1 of Nori seaweed.
4. It's 1 of Shirasu or chirimenjako.
5. You need 1 dash of Soy sauce or ponzu.

Daikon radishes are a Japanese member of the Brassica family. Sweet and mild these radishes are extremely versatile. They don't need to be peeled, but I usually remove the thin skin before slicing and dicing. Daikon can be prepped in a variety of shapes and sizes depending.

Grated Daikon Radish Tossed with Umeboshi step by step

1. Combine the lightly squeezed and drained grated daikon radish, pounded umeboshi, and shredded nori seaweed and toss with soy sauce..
2. Dish it up, and top with shirasu..

The daikon radish tastes worlds apart from the red radish that is more popular in Western cuisine. It's a mild, slightly sweet vegetable with a crisp texture. Instead of tossing out the white core, you could use it as a substitute. If the recipe is a slow-cooked casserole or soup that uses daikon, you could get. Grate your daikon and make radish dumplings.