Emi Kazuko, Yasuko Fukuoka

Daikon and shoyu dipping sauce

Preparation info
    • Difficulty

      Easy

Appears in
The Japanese Cookbook
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

This sauce goes well with grilled or pan-fried fish, meat and vegetables or with hotpot dishes, and serves two to four people.

Method

  1. Cut about 5 cm/2 in from the top of a daikon, then trim and peel. Finely grate the daikon, retaining the juice as well. Place in a small serving bowl.
  2. Chop a spring onion