Tomato with Grated Daikon

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

Tomato is a rich source of nutrients and vitamins. The sweet-sour daikon puree pairs well with the full-bodied tomato. A crisp, refreshing dish that is pleasing to the eye as well as palate.


  • 120 g (4 oz) tomato
  • 120 g (4 oz) daikon
  • 1 Tbsp mirin
  • 1 tsp sake
  • Tbsp maple syrup
  • ¼ tsp sea salt


Make crisscross cut at the base of each tomato. Boil a pot of water and blanch tomato briefly, about 30 seconds. Transfer to a bowl of ice water. When cooled, remove the skin. Core and seed tomato and dice into small pieces.

Peel and finely grate daikon. Lightly squeeze out excess water from daikon – it should still be very moist but not drip without pressing.

Place daikon in a bowl and mix well with tomato, mirin, sake, maple syrup and salt.

Divide into 4 equal portions on individual serving plates and serve.