Daikon Oroshi is grated daikon radish that has been made easy to eat, and is used as a garnish for a variety of dishes in Japanese cuisine.
In this article, I will introduce the characteristics of Daikon Oroshi, how to make it, and how to eat it.
Characteristics of Daikon Oroshi
Daikon Oroshi has long been a common accompaniment to grilled fish, and it has been believed that it “removes the poison from the fish”. In fact, the digestive enzymes in Daikon Oroshi make the fat in grilled fish easier to digest. It is also very effective to serve Daikon Oroshi with oily fish, especially when eating oily fish, because it removes the oily taste. It is also recommended to serve Daikon Oroshi with tempura, meat dishes, and other oily dishes that can be hard on the stomach. It also has the effect of reducing the tastiness of fish.
But digestive enzymes such as amylase, protease, and lipase, which are responsible for these effects, are heat-sensitive, so grating daikon raw is the first way to obtain the benefits of Daikon Oroshi, such as aiding digestion.
By doing raw daikon, the pungent ingredient isothiocyanate also flows out, so the unique pungency of daikon that is not usually felt will also be present. Since the degree of pungency varies depending on the part of the daikon, it is advisable to change the position of the part depending on your preference.
Which Part of the Daikon to use
The pungency of daikon is stronger at the tips and less pungent closer to the leaves. Also, summer daikon is more pungent than winter daikon.
Furthermore, isothiocyanate, the component responsible for pungency, evaporates as time passes after the daikon is grated, so eating daikon immediately after grating makes it more pungent.
If the grated daikon is more pungent than expected, place it in a heatproof container and heat it in a microwave oven to mellow out the pungency. Try heating about 200 g of grated daikon for about 30 seconds to 1 minute. In this case, do not cover with plastic wrap, as you want the pungent ingredients to evaporate.
How to Make Daikon Oroshi
Ingredients
Prepare a daikon grater and daikon radish.
The pungency of daikon varies depending on the part of the radish, so prepare your favorite part of daikon radish.
How to Cook
Cut the daikon peel into thin strips about 1 mm.
You may use a peeler.
では、おろし器に大根を置きましょう。
In some cases, the daikon grater comes with or without a container to receive the grated daikon. If no container is attached, place a bowl or container under the grater.
Also, if you place a towel or something similar under the container or bowl, it will help stabilize it.
All that remains is to do the daikon. There are two ways of grating the daikon: one is to grate it to obtain pungency, and the other is to grate it without pungency.
To obtain pungency, the cut surface of the daikon should be grated in a way that breaks the fibers, so it should be grated with force up and down against the grater.
On the other hand, if you want to reduce the pungency, you should grate it slowly and gently in a circular motion.
Then, lightly squeeze out the water from the grated daikon and serve with the ingredients to complete the dish.
This time, I served it with Pork Shabu Salad.
It can be grated in batches, divided into small portions in aluminum cups, and frozen in a storage bag.
When ready to use, they can be defrosted naturally and eaten as is. The standard storage time is about one month.
Comments