QUICK AND SIMPLE DIPPLE SAUCE RECIPES – CITRUS SOYA SAUCE WITH DAIKON OROSHI OR GRATED RADISH

Hi there

Okay, if you have checked out my steamboat post, then you will have some new ideas of dipping sauce ideas. One of the dipping sauce is citrus soya sauce + grated radish.

This dipping sauce is extremely versatile, and you can use it on many dishes. You can use it with grilled items like grilled fish or barbeque meat, or shabu shabu steamboat meats. I like to also cook steak, top it with grated radish and sprinkle with lots of chopped spring onions and a drizzle of citrus soya sauce.

But how exactly do you make the grated radish. I have a few tips for you to ensure you have some tip top grated radish for your meal 🙂

Ingredients & kitchen gadgets needed :

• White Radish (you can opt for both malaysian kind or japanese kind, the price actually is quite different, but sometimes it also translate to the sweetness of the radish too)
• Chilli
• Grater
• Citrus soya sauce (ponzu)
• Spring onions

I find smaller radish is sweeter so opt for ones that is about the diameter of your wrist size. and also no hint of greenish color on the skin as it means it is still quite raw.

The chilli is optional, but as I want to fire up a little on the sauce, so I have added it. It is near impossible for me to grate the chilli without burning my fingers, and in the past my japanese flatmate has taught me to drill a whole in the radish just before grating, and insert the chillis in it, that way, you can grate both of them, without worring the fiery chillis.

What you need to do is to scrap the radish on circular motion or front/back motion on to the grater, with a container at the bottom to catch all the grated pieces and juices. I made a mistake of forgetting to get a radish grater from Daiso the other day, so next time I pop by there, will definitely get one. But in the meantime, I will stick to this 🙂

You can see they are like pieces clouds of grated radish with a hint of pinkish from the chillis.

Lastly, please remember to chill this at least an hour, the reason is that sometimes radish can have this bitter taste or have this sharpness that is really unpleasant on the tastebuds, and by chilling it in the fridge for an hour or so can eliminate it.

Now all you need to do is, squeeze out the excess liquid from the grated radish and then drizzle the citrus soya sauce called ponzu all over it and sprinkle some spring onions over it. Ready to grill or boil some meat to tuck in 🙂

Happy Cooking!

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Cheers,

Dawn