Are you not sure how to eat Daikon Oroshi? It's a simple Japanese raw radish dish. Learn how to make and enjoy it in this recipe!
There are many ways to eat Japanese daikon radish, but daikon oroshi, made by grating raw daikon, is the healthiest way to enjoy this versatile vegetable.
Daikon oroshi has a wide range of uses, from being served as a side dish to the sauce for tempura.
This recipe will show you everything there's to know about it, so let’s dive in!
- This recipe is for you if:
- You love Japanese daikon radish.
- You want to know how to make daikon oroshi.
- You are looking for daikon oroshi recipe.
Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe card from the link below.
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About this recipe
- Japanese daikon radish recipe
- What is daikon oroshi
- Nutrient-rich food
- How to eat it
What is Japanese Daikon Radish?
Let's review what Japanese daikon radish is before diving into how to make daikon oroshi!
Daikon, also known as white radish, winter radish, and Japanese radish, is a common root vegetable in Japan.
Daikon means "big root" in Japanese, long, thick, and heavy. They can weigh anywhere from 1 to 2 kg (2 to 4 lbs).
We can find wide varieties of Daikon in Japan, but this Aokubi daikon, the green color on the top, is the most common.
It has an earthy flavor and many versatile uses that can be eaten raw (including the skin), stir-fried, or added to a soup. You can also eat the leaves (actually, leaves contain more nutrients than white roots!).
The most popular dish is a simmered daikon.
It's available all year round at a grocery store, but the season is summer and winter. The Summer daikon tends to be more peppery in taste, whereas winter daikon tends to have a sweeter flavor and juicier texture.
See more details in the recipe below!
What does it taste like?
Do you know that Daikon has different tastes and textures depending on which part you use?
It has a unique flavor profile, with a sweet spot near its leaves and turning peppery towards the bottom.
- Top (near the leaves): Sweet, juicy, and crunchy
- Middle: Sweet, slightly peppery, and soft
- Bottom: Peppery and less juicy
If you are curious, you can find the difference by eating raw on each part.
The texture and taste are different, so using the part according to your cooking dish makes them tastier. The sweet and juicy top part works perfectly for eating raw, while the peppery bottom is excellent for spices or sauces.
What is Daikon Oroshi?
Oroshi means grating in Japanese, and Daikon oroshi means grated daikon radish. It's often used as a garnish and condiment in Japanese cuisine.
It has a light and refreshing taste as it is grated by raw radish, but depending on which part you choose, it can be juicy and sweet or spicy, as I mentioned in the previous section.
Health Benefits
Daikon oroshi is a great source of digestive enzymes! It's well-known that it helps break down carbohydrates and fat.
Therefore, if you go to a Japanese restaurant, you find that daikon oroshi is served with tempura (deep-fried dish) or fatty grilled fish. Also, it is often served as a condiment for udon and soba noodles.
It also helps promote healthy blood flow and prevent clots, kill bacteria and fight off colds and viruses, and contains antioxidants to help you fight back against the signs of aging.
See more health benefits here.
📋 Ingredients
You will need a fresh daikon radish for making daikon oroshi. Find the straight, thick, and glossy one at a grocery store.
Daikon radishes come in different flavors depending on which part you use, as I mentioned earlier. If the milder flavor is what you are after, pick the top or middle portion, while those looking for some peppery flavor should go with the bottom root!
🔪Instructions
Let me show you how to make it. Click here to watch the recipe video.
- Cut the daikon into quarters crosswise and peel ¼ of the daikon with a peeler or knife.
- Place a grater over a bowl, hold the daikon on your right (if you are right-handed) and the grater on your left hand.
- Place the flat side of the daikon against the grater and move it back and forth.
- Continue until the daikon is too small to grate.
Helpful tips
- If ¼ of the daikon is too thick to hold, cut it in half (or quarter) lengthwise, and it's easier to grate it.
- Grating in a circular motion instead of back and forth will avoid being too spicy.
When you grate daikon, you'll find that a lot of water comes out. Not only is it tasty, but this also contains plenty of healthy nutrients. So don't throw it away! You can consume it together or add it to soups or drink it!
If your daikon oroshi is too spicy
If so, try these;
- Leave it for a while, then the peppery element of daikon oroshi will evaporate naturally and become less spicy.
- Adding some lemon or vinegar will help mild the taste.
How Do You Eat Daikon Oroshi?
Are you not sure how to eat daikon oroshi? It is often served as a garnish and condiment in Japanese cuisine. Especially it's served with fatty or noodle dishes as it helps you digest fat and carbohydrate.
Here are common ways to use it.
- Tempura (deep-fried vegetables and seafood)
- Udon or soba noodles
- Grilled fish
- Tamagoyaki (Japanese rolled omelet)
See more specific recipes in the following section!
Simple daikon oroshi
Just add a bit of soy sauce, and enjoy! It's so refreshing!
Tempura Sauce
Add daikon oroshi to tempura sauce. When eating tempura, I always prepare daikon oroshi as well. It helps your digestion!
Natto Gohan with Daikon Oroshi
Add daikon oroshi on top of the natto, and put it over the rice. If you love natto (fermented soybeans), you might want to try this!
Natto Daikon Oroshi
Another recipe with natto! Mix daikon oroshi, natto, katsuobushi (bonito flakes), and chopped scallions. I love eating natto and daikon oroshi together as they are refreshing and a perfect match.
You can watch how to make it in this video.
Daikon Oroshi Soba Noodles
Add daikon oroshi to soba noodles. It works for udon noodles as well!
You can watch how to make it in this video.
Daikon Oroshi Mochi
Storage
Transfer daikon oroshi to a food container and keep it in the fridge. Good for 1-2 days.
You can also freeze it. Put it in a freezer bag (or wrap one serving in plastic) and store it in the freezer. It will be good for one month. Thaw it in the fridge or at room temperature when you eat.
Japanese Daikon Grater
Daikon graters come in a variety of materials, such as wood, stainless, plastic, and ceramic.
I use this stainless daikon grater. When grating daikon with this type of grater, you must hold it with your left hand tightly to avoid slipping. I like it because it's sharp and easy to clean, but your arms will tire by grating for a large portion.
Another grater that I like is this ceramic grater. The grater has a rubber attached to the bottom, and it's fixed firmly, so it's easy to grate.
These graters give you the authentic result, but you can try with a box grater or a food processor.
Thanks For Stopping By
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Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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📖 Recipe
Daikon Oroshi (Grated Japanese Radish)
Print Pin SAVEIngredients
- ¼ Daikon, 220g/7.7oz
Instructions
- Peel ¼ of the daikon with a peeler or knife.
- Place a grater over a bowl, hold the daikon on your right (if you are right-handed) and the grater on your left hand.
- Place the flat side of the daikon against the grater and move it back and forth.
- Continue until the daikon is too small to grate.
Video
Notes
- Equipment: Daikon radish grater
- Storage: Keep it in the fridge for 1-2 days or freezer for one month.
- If ¼ of the daikon is too thick to hold, cut it in half (or quarter) lengthwise, and it's easier to grate it.
- Grating in a circular motion instead of back and forth will avoid being too spicy.
- If your daikon oroshi is too spicy, try these: Leave it for a while, then the peppery element of daikon oroshi will evaporate naturally and become less spicy. Or adding some lemon or vinegar will help mild the taste.
- Watch how To Video
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