Japanese cuisine · Salads & Mezze

Shirasu Oroshi

Freshly grated daikon radish with tiny cooked whitebait, a few drops of soy sauce and spring onion.

Ingredients · for 4 servings

• 400 g daikon radish
• 120 g shirasu (cooked whitebait, or small anchovies as a substitute)
• 2 tbsp soy sauce
• 1 spring onion
• 1 tsp sesame seeds
• 1 organic lemon
• 1 tsp nori flakes

Instructions

1. Peel the daikon and grate it on a fine grater into a loose pulp, working in circular motions so it doesn't turn bitter.
2. Transfer the grated daikon to a sieve and press out only lightly — it should stay moist but not pool with liquid.
3. Rinse the shirasu briefly in cold water in a sieve and drain carefully.
4. Cut the spring onion into fine rings and toast the sesame seeds in a dry pan for 2 min. until fragrant.
5. Mound the daikon loosely into four small bowls and set the whitebait on top as a little cap, without stirring it in.
6. Drizzle with soy sauce, sprinkle with spring onion, sesame seeds, nori flakes and a little grated lemon zest, and serve immediately, well chilled.